Lunch ~ Marinated Tofu & Veggie Stir Fry

When you walk into my kitchen, one of the first things you may notice on my cook-top is the wok. For those of us that lead a busy life, food cooked with a high heat wok can facilitate a quick, healthy meal in minutes. Right up there on my go-to quick meals is a crisp vegetable stir fry with marinated tofu. Lots of color, taste, protein, and nutrition. Be sure to not over-marinate the tofu as it will be too salty or over-cook the vegetables as they will be too wilty. You want this meal to be fresh and delicious with lots of snap to the vegetables. Start to finish ~ 30 minutes and you're sitting down to a healthy meal.

Lunch: Shoyu-marinated tofu cubes, yellow onion, sliced button mushrooms, carrots, red peppers, green beans, celery, green onions, kale, and fresh dill.

Marinated Tofu & Veggie Stir Fry

1 tub extra-firm tofu

4 tbsp shoyu

1 large carrot

1 red pepper

1/2 c green beans

1/2 c celery

1/4 c green onion

1/2 c kale

 1/4 c fresh dill

Drain and press a tub of tofu. Pat dry then cut into cubes. Marinate in 4 tbsp of high quality, fermented shoyu for 20 minutes. Chop yellow onion, mushrooms, carrots, red peppers, green beans, celery, green onions, kale, and fresh dill. Heat sesame oil in wok. Lightly brown onions and mushrooms. Add diced carrots, peppers, green beans, and celery. Saute medium heat for 4 minutes. Add tofu and kale. Cover and heat 2 minutes longer. Add green onion and dill. Stir to combine. Serve.