Garlic Ginger Tofu Stir Fry |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe is just something that I made up, and it came out really good. You can substitute the Shirataki noodles for cubed extra firm tofu. Either one will work. Ingredients:
1 tablespoon worcestershire sauce |
1 teaspoon olive oil |
5 tablespoons pineapple juice |
3 garlic cloves, clove(s) chopped |
1 tablespoon gingerroot, finely chopped |
4 tablespoons soy sauce |
1 1/2 tablespoons packed light brown sugar |
1/2 cup red onion |
butter-flavored cooking spray |
8 ounces tofu shirataki noodles |
12 ounces frozen vegetables |
Directions:
1. Drain and parboil tofu noodles. Set aside.
2. In a separate small bowl, mix Worcestershire sauce, pineapple juice, 1 1/2 clove garlic, ginger, soy sauce and brown sugar. Let sit and marinate.
3. Spray a wok or large pan with butter spray. Add chopped red onion, olive oil and 1 1/2 clove chopped garlic with frozen vegetables.
4. Pour ginger soy marinade over vegetables and add tofu noodles.
5. Cook until thoroughly heated.
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