Vegetarian Stir Fry Lunch

I’ve started bringing my lunch (with my schedule, usually dinner) to work with me. It costs less, and it’s healthier. Here’s what I made for today. It’s pretty quick and easy.

Vegetarian Stir Fry

Stir Fry

Ingredients: soba noodles, fresh vegetables (your choice), sesame oil, tofu, cooking spray, plum sauce

Cook the soba noodles according to the package directions. If you package doesn’t have directions, just boil them 4-5 minutes in water, drain them, and then rinse them twice with cold water. I cooked one bundle, but that was more than I needed, so I put half in the refrigerator for next time. After draining and rinsing, I added a drizzle of sesame oil for flavor and to keep them from sticking.

I sprayed my wok with a little cooking oil, put it over a medium high heat and let it get hot. I had a couple of cups of cut up vegetables (today was broccoli, snow peas and carrots), put them in and let them stir fry for a few minutes. Meanwhile, I cubed my tofu (Melissa’s Hawaiian-style Tofu cutlets, two per package, I put one in the refrigerator for later). When my vegetables were about half done, I added the tofu and let it stir fry for a few minutes. Last, I added a couple of tablespoons of plum sauce and let it cook just a bit longer.

This gave me about a cup of noodles and about four cups of vegetables and tofu, which should be just about right for dinner tonight. Quick, easy, and can be varied according to season and your preferences. Just the kind of recipe I look for. Next time I’ll probably use brown rice and a spicier sauce on the vegetables.

I’ll add a picture later tonight. Let me know what you think.