Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.
Ever since I’ve been hooked on smoothies, I am a regular in the frozen food aisle.
My cart is never without a few bags of organic fruit, usually blueberries and blackberries.
During my last few shopping trips, I have opened the doors to other frozen cases besides fruit.
It was about time that I did more exploring!
I don’t know if it’s fair to classify this as a discovery because they aren’t anything new, but frozen vegetables are my latest find.
They are such a timesaver and great for soup and stir-fry.
Like most people, I don’t get anywhere close to the recommended servings of vegetables in a typical day.
There is nothing wrong with using frozen if it means I might get a bit closer to that goal. They are a convenient, easy shortcut for home-cooked meals.
I like to have all sorts of vegetables in my kitchen. And I don’t always have a plan when I buy them.
They are my version of a dinner security blanket.
There is always at least 1 bag of frozen vegetables in my freezer at all times. I also have a drawer in my refrigerator that’s reserved for vegetables.
It’s not unusual for these fridge veggies to start to go bad before I get around to using them. They might be a little soft or a slightly wrinkled on the skin.
Nothing that can’t be revived with some cooking, and of course they won’t make anyone sick!
I love using a jumble of vegetables fresh and/or frozen in a mixed veggie tofu stir-fry.
For the tofu, I make a marinade that is a combination of soy sauce, sesame oil, peanut butter, rice wine vinegar and ginger.
Once all the ingredients are prepped, I start by browning the tofu and removing them from the skillet. Then it’s time to stir-fry the aromatics and vegetables.
Not wanting to waste any leftover marinade, I always pour it into the pan to bubble away.
Finally, I stir in the tofu and the noodles and sprinkle on chopped peanuts and green scallions.
Fresh or frozen vegetables, it doesn’t matter. This mixed veggie tofu stir-fry with soy peanut sauce is an easy weeknight dinner.
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