Cashew Crunch

Asian Tofu Stir Fry

Ingredients:

6 tablespoons soy sauce
¼ cup oyster sauce
4 teaspoons sesame oil
¼ cup water
1½ teaspoons sugar
¼ cup canola oil
2 carrots peeled, julienned
4 cups broccoli
1 package (14 ounces) extra-firm tofu, cut into cubes
4 garlic cloves, minced
3 teaspoons bottled minced ginger
½ of 13.25-ounces package whole wheat rotini

Supplies:

2 one-gallon freezer bags, labeled

On hand for each entrée:

1 cup roasted cashew nuts

Directions:

1. Bring 5 cups water mixed with 1 tablespoon salt to boil in a large stockpot. Pour in dry rotini and cook until pasta is al dente.

2. Meanwhile, combine soy sauce, oyster sauce, sesame oil, water, and sugar in a small bowl.

3. Heat 4 tablespoons canola oil in a large skillet. Stir-fry carrots and broccoli for 2 minutes. Add cubed tofu; stir-fry for 4 minutes. Add garlic and ginger and cook for 1 minute. Add sauce mixture. Stir to coat.

4. Divide mixture in half. Place first half over noodles and stir to coat. Top with cashews just before serving. Place second half in 1 one-gallon freezer bag and freeze.

To Serve:

1. Defrost in refrigerator and reheat in microwave. Top with roasted cashews, serve warm.

Yield: 2 entrees, 4 servings each
Freeze up to: 4 months
 

Try these similar recipes:

Fried Rice with Edamame and Tofu

Asian Noodle Bowl


 

Popular Recipes


Easy Dinner Recipes

Quick and Easy 30 Minute Meals

Dinner Ideas

Easy Recipes

Best Chili Recipe

Chicken Recipes

Puppy Chow Recipe

Bread Pudding Recipe

Meatloaf Recipe

Easy Dinner Recipes Week One