Tofu Peanut Stir-Fry
The plant-based dinner in the kit, 26 grams of protein from a block of firm tofu, done in the time it takes rice noodles to soak. The pressing step is the whole difference between tofu people like and tofu people avoid.
The plant-based dinner in the kit, 26 grams of protein from a block of firm tofu, done in the time it takes rice noodles to soak. The pressing step is the whole difference between tofu people like and tofu people avoid.
Makes 3 servings. Prep 10 min, cook 12 min.
150 g is the planner's default protein target. Work out yours from your weight and goal, free.
Press the tofu. Wrap the block in a clean towel, put a board and something heavy on top, and give it ten minutes while you cut the vegetables. Tofu is packed in water, and wet tofu steams in the pan and stays pale and soft. Pressed tofu browns, gets a skin and holds the sauce.
Sear the cubes in a hot pan with a little oil and leave them alone until the underside is golden before turning; two sides is enough, four is better. Take them out before the vegetables go in so they do not break up, and return them at the very end with the sauce so the crust survives.
Rice noodles only need soaking in hot water, not boiling, and they finish in the pan with the sauce. At 26 g this is a mid-range protein plate; a handful of edamame in with the vegetables or a spoon of extra peanut butter in the sauce pushes it up. Keeps three days; the tofu softens a little but reheats fine in a pan.
Tofu Peanut Stir-Fry is one of the 15 recipes in the Mise kit. Drop it into the seven-day grid and the Google Sheet adds its 26 g of protein to that day's total against your target; the ingredients roll into a shopping list sorted by aisle. Printable PDF (A4 and US Letter) included.
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