My goal in meal prep, is stovetop to table in 30 minutes or less. This delicious and healthy stir fry delivers the goodness and flavors your family will love, with of course a little twist of Tofutti Better Than Sour Cream thrown in. The creamy sauce is light, healthy and contains no thickeners, keeping the calories low and the taste crisp.
You can modify vegetables to taste and to match your pantry. I used asparagus, broccoli, cauliflower, yellow pepper, red pepper, onion, cherry tomatoes, yellow squash, green squash, and shitake mushrooms.
“Tofutti Stir Fry”
1 package (14 oz.) Udon Stir-Fry Noodles (You can use the ready to serve, fresh cooked noodles, like KAME)
1/2 cup frozen shelled edamame
4 cups assorted vegetables, wash and cut into bite size pieces
3 thinly sliced green onions for garnish
1/2 cup fresh bean sprouts (If you use canned, wash with cold water)
1/2 cup firm tofu for extra protein, cubed
Red pepper flakes
1 cup vegetable broth
2 T. soy sauce
1/4 t. white pepper
1 T. minced garlic
1/2 cup Tofutti Better Than Sour Cream
1t. vegetable oil
1 t. sesame oil
Add vegetable broth, soy sauce and Tofutti Better Than Sour Cream in a small bowl and stir until combined. Set aside for later.
Place the oils in wok or a deep skillet. Heat for 1 minute. Add garlic and assorted veggies, stir fry for 3 to 4 minutes until just tender. Season with white pepper and red pepper flakes (I used just a pinch) to taste. Add Tofutti broth mixture and heat slowly.
Remove from heat and toss in the edamame, bean sprouts, udon noodles and cubed tofu. Garnish with fresh chopped parsley and sliced scallions.
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