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broccoli & tofu stir fry

Posted Feb 25 2012 1:36pm

Hi :) I hope you all are having a wonderful weekend so far! I’m sorry i’ve been completely MIA the past few weeks my life has gotten insanely busy and i’m still trying to figure out how to balance it all. Between teaching cooking classes , my full time job, my two side jobs, finishing my training at IIN, and  starting my health coaching business , exercise, cooking, and blogging have all turned into something I do when I have the time. I’d like to figure out a way to make all three a priority again soon, although i’m not sure exactly how to go about doing so, I feel things will all fall into place at the right time. Despite the fact that I can barely keep track of my life at this point I am so happy to be spending my days doing what I love and am amazed by all of the wonderful opportunities that have come up in the past few weeks. I will definitely be sure to share more as things happen, but for now I am so excited to see what the future has in store. In the meantime, my lack of time to actually cook lately has led me to create simple, quick dishes that provide a lot of leftovers and give me the energy I need to power through my days. A recent favorite, this simple stir fry comes together in under 45 minutes and is packed with color, flavor, and nutrition.

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Broccoli & Tofu Stir Fry


1 tbsp sesame oil

1 small onion

4 carrots, peeled & cut into matchsticks

1 bell pepper

1 head broccoli

8 oz mushrooms

1 package prepared tofu

1 large handfull spinach

1 tbsp fresh ginger

3 cloves fresh garlic

2 tsp cornstarch + 1/3 cup water

3 tbsp tamari

1 1/2 tbsp rice wine vinegar

1/4 tsp red pepper flakes

1/4 cup fresh cilantro

lime wedges

2 cups water + 1 cup brown rice

Directions: Bring 2 cups of water to a boil and stir in rice, simmer 45 minutes or until cooked through. In the meantime marinate and broil tofu. While tofu is cooking heat oil in a large pan over medium heat, add onion and carrot and cook until tender about 10 minutes, stir in ginger, garlic, bell pepper, broccoli and mushrooms. Mix together the water with cornstarch and set aside. Once the veggies are tender about 15 minutes and tofu is cooked add in the tofu, tamari, rice wine vinegar, red pepper flakes, spinach, and water. Let cook a few more minutes until the sauce has a chance to thicken. Add in cilantro right before serving and serve over cooked rice, garnish with a lime and enjoy!

The fresh ginger and garlic give this dish a ton of flavor without being too heavy, I love the punch of heat the red pepper flakes add and the cilantro and squeeze of lime give this dish that element of freshness. This stir fry reheats amazingly and tasted great even a few days later. I threw the final leftovers into the freezer so i’m interested to see how well it reheats after being frozen for a few weeks.


#1 tip for staying healthy when you’re busy? exercise & lots of greens… and of course sleep 

plans this weekend? gym, watch uk basketball, work… 

I’m off to kickbox have a wonderful Saturday!


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