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!
Mixed Veggie Tofu Stir-Fry: The Ingredients
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.
Mixed Veggie Tofu Stir-Fry
- Prep Time: 25 minutes
- Cook Time: 8-12 minutes
- Total Time: 33-37 minutes
- Yield: Serves 4 1x
1–8 ounce package brown rice noodles
1-14 ounce package extra firm tofu
1/2 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon peanut butter
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon vegetable oil
3 scallions, white & green separated plus more for serving
1 garlic clove, minced
1 pound fresh or frozen vegetables (sliced bell peppers, broccoli & cauliflower florets, shredded carrots, sliced green beans)
1/4 cup chopped roasted salted peanuts
Cook the rice noodles according to package instructions. Transfer them to a colander and rinse with cold water.
Pat the tofu with a paper towel. Wrap with a dry paper towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
Whisk together the soy sauce, sesame oil, peanut butter, rice wine vinegar and ginger. Marinate the tofu in the mixture for 10 minutes.
Heat the oil in a wok over high heat. Add the tofu, reserving the leftover marinade, and cook until browned, about 2 minutes per side. Remove the tofu from the wok and set aside.
Add the white scallions and garlic cooking until fragrant, about 30 seconds. Add the vegetables and cook for 3 to 4 minutes until bright and crisp. Stir in the noodles and remaining marinade. Sauté for a few minutes until heated through. Sprinkle with green scallions and peanuts before serving.