Meal Prep: Tofu Stir Fry with Soba Noodles

After the five day binge fest that was Thanksgiving, I needed to really get a grip on my eating.  There had been wine, cheese, cake, pie, cookies, and stuffing.  Noticeably absent was adequate protein and just about anything from the vegetable category.

I knew I needed some veggies, and something that wasn’t too heavy but flavorful enough to keep me satisfied.  After perusing some vegan and vegetarian recipes online, I decided on a stir fry with as many veggies as I could manage.

After work yesterday, I went to Stop&Shop to pick up some ingredients.

  • 1 package Soba noodles
  • 2 broccoli crowns
  • 1 bag sugar snap peas
  • 1 container of ready to eat edamame
  • 1 package of extra firm, sprouted tofu
  • 1 bottle of white miso base
  • 1 red pepper
  • nub of ginger root
  • lime
  • garlic

 

By the time I got home it was almost 7 and I was tired, hungry, and ready to get cooking.  I’ve learned to just get all the prep out of the way; I know everyone says this, and a lot of people ignore it, but your timing will go a lot more smoothly when you just go ahead and chop everything at once.

I put a big pot of water on to boil and then minced the ginger and garlic, sliced the red pepper, diced the tofu, and cut wedges out of the lime.

When the water came to a boil, I added the soba noodles, and broke the broccoli into chunks right into the pot.  I don’t know if this is easier, its just the way I usually handle broccoli. [I cut the stems up into cubes to be cooked separately]

Set a time for 5 mins.

In a large pan I added a drizzle of peanut oil.  Once hot I added the cubed broccoli stems and the edamame first.  Then the tofu, ginger, and garlic.  Last the red pepper, white miso, and Braggs amino acid. I turned the heat up so everything would sear, I really like when tofu has that little char on the outside. There’s nothing worse than soggy stir-fry from low heat and/or too much liquid.

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When the timer goes off,  drain the noodles/broccoli and rinse with cold water. Put everything in a giant Tupperware to be eaten throughout the week.  Ta Da!

But wait….those sugar snap peas?! Yea yea I know.  I hate soggy sugar snap peas.  Yuck.  My game plan, is to add a handful to my bowl when I eat lunch; after either reheating everything or just enjoying it all cold.  Squeeze the fresh lime wedge over the dish right before eating. There will definitely be a splash of sriracha on top.

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Conceptualize

Kale sauteed with garlic and fresh lemon juice.

Artichokes dipped in warm butter.

Spicy, stir fried beef cooked just a little past rare.

There are some flavors, ideas, recipes, bites that just pop into my brain. I can’t shake them. They appear, usually out of nowhere and I start my grocery list. Oddly, most items I’ve never even tried before. I’m sure a specialist somewhere would tell me to quit reading cook books and food blogs and leave my poor subconscious alone.

This week I wanted to bake shredded potatoes into eggs. I’ve never done this. I’m not sure if I’ve ever had this. Its so simple, logical, yet unchartered- for -me territory.

I grabbed a hefty bag of frozen hashbrown potatoes from Trader Joes. These were browned and added to a casserole dish of browned chicken breakfast sausage removed from casing, baby spinach, and eggs beaten with cottage cheese. Baked at about 350 degrees for roughly 30 minutes.

It was great. Will be reheated throughout the week. A hefty breakfast in seconds. Topped with cheese, maybe some sriracha for the groggy mornings.

Do you ever crave something you’ve never eaten? Or suddenly strike inspiration to cook one specific recipe for no reason at all?
I’ve landed on pot roast, artichokes, kale, and a handful of other things; having either never made them, never tasted them (or both) and had a strong desire to cook them specific ways.

Like is a mystery, but cooking makes it fun.