Meal Prep: Tofu Stir Fry

Week 12 is here and that means by the end of this week, it will be about 3 months into this health journey! I’m incredibly proud of myself for staying so dedicated to gymming consistently and meal prepping every week!

This week’s meal was inspired by a friend who’s currently doing a vegetarian diet for a month. I figured I’ve never prepared tofu so this week would be a good time to try, right? Stir frying my food has been the latest trend in case you couldn’t tell and I’ll tell you why: it’s the easiest way to meal prep.

I’ve been tired of baking all of my foods, and the easiest way to prepare anything on the stove top is to throw it all together in one pot! So here’s my simple tofu stir fry recipe!

Ingredients (5 servings):
– 1 block of firm or extra firm tofu, drained and diced
– 5 small handfuls of green beans (or enough for 5 servings)
– 1 handful of shredded carrots
– 3 minced garlic cloves
– 1 red bell pepper, julienned
– 1/2 white onion, julienned
– 1/2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tbsp sesame oil
– 3 tbsp soy sauce
– Pepper to taste

– Drain tofu for at least an hour (or look into tofu presser)
– Rinse and prepare all vegetables
– Mix hoisin sauce, rice vinegar, sesame oil, soy sauce, and light pepper in a bowl
– Heat up pan and add sesame oil
– Toss tofu into pan with 3/4 of the mixed sauces (save the rest for the vegetables)
– Let the tofu pan fry until cooked and crisped to your preference
– Remove the tofu and set aside
– Oil pan with sesame oil, add minced garlic and stir until fragrant
– Add green beans, red bell pepper, white onions, and shredded carrots
– Pour the rest of the sauce in and stir fry vegetables until cooked
– Toss cooked tofu in with vegetables and mix well
– Add a dash of more soy sauce if not flavorful enough
– Serve with 1/2-1 cup of cooked brown rice


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