My sister made this recipe last week for her family, and as I watched her make it, I knew I was going to have it this week. I put my own spin on it, but the recipe comes directly from the Cooking with Trader Joe’s Cookbook . I highly recommend picking one up if you don’t have one. I’m lucky, because I just have to go next door to borrow my sister’s. They have a few other cookbooks that look interesting, and I may pick those up eventually, because I love this one. Simple, easy recipes with healthy ingredients. It’s not billed as a “healthy” cookbook, but it might as well be. But enough about the cookbook, let’s get to the food!
TJ’s Turkey & Tofu Stir Fry (pg. 112 of the cookbook)
Makes 4 servings.
Ingredients (I changed it just slightly)
1/2 lb ground turkey
1 pkg (14oz) firm tofu
1 pkg (2 cups) sugar snap peas (my addition)*
3/4 container (2 cups) sliced crimini mushrooms (my addition)*
1/2 cup TJ’s General Tsao’s Stir Fry Sauce
1 TBSP reduced sodium soy sauce
1 tsp olive oil (it called for toasted sesame oil, but I didn’t have any and forgot to buy it)
1 tsp crushed garlic
1 tsp ground ginger
2 green onions, chopped
salt & pepper to taste
*The original recipe called for frozen peas, but since I hate peas (weird, I know), I thought sugar snap peas would be a lot better. I also added the crimini mushrooms, because I had them leftover from another recipe and I thought they’d be great.
Brown ground turkey on medium heat. Add sugar snap peas, mushrooms, ginger, garlic, salt, and pepper.
Cut tofu into cubes.
(don’t mind the slightly dirty cutting board, those are mushroom remnants).
The ingredient that makes this dish is the General Tsao’s Stir Fry sauce. It gives the dish a nice kick, and it’s relatively low in calories (no fat!). I can see myself using this quite a bit in the future.
Add tofu, General Tsao’s sauce, oil, soy sauce, and cook about 5 minutes.
You can just tell it’s going to be good, can’t you? I’m not a huge tofu eater; I like it well enough, but it’s not the first thing that I usually go for. But in this recipe, it just works. Since I knew I was going to be reheating this meal, I left the snap peas slightly undercooked so that they’d be perfect when I microwaved the dish later. (I hate mushy snap peas)
The recipe also called for green onions, but I didn’t want to add those in now, for the same reason above. So, I decided to pre-chop a whole bunch of green onions. That way I can add them to these meals, as well as to salads, etc.
I can’t wait to try this meal this week. As you guys know, I’m not one to eat the same meal 4 times in a row, so I kept two to eat this week and froze two for next week. Perfect!
You could pair this meal with sticky white or brown rice, and it would be a delicious, complete meal. Or, you can do as I am, and eat it as is for maximum protein minimum carbs. Either way, it’s delicious, so enjoy!