PostPartum Healthy Recipes Tofu stirfry
TOFU STIR FRY serves 4 Save each serving in a separate container.
2 packages of extra firm tofu cubed
2 T olive oil
1 T toasted sesame oil
4 T gluten free or low sodium soy sauce
3 tsp honey
1 red chili seeded and chopped small ( optional)
1 Head fresh Broccoli florets
2 Carrots chopped
1 Red Bell Pepper
1 Bag baby kale or baby spinach
2 pints mushrooms sliced
Mix the sauce of soy sauce, honey, red chili, and oil Add 1/3 of the sauce to the Hot Wok Pan. Add the tofu cubes immediately and shake the pan to turn them after they start to caramelize. Remove them from the pan and place them on the plate. Add the remaining sauce and the carrots, onion and broccoli. cook for 2 minutes Then add the peppers, mushrooms and Kale. Add the vegetables to the tofu and then enjoy!