Saturday, March 15, 2014

Tofu and Veggie Stir-Fry {Nasoya Tofu giveaway}



Recently I was contacted to try Nasoya's new Tofu Plus line of tofu. I gladly accepted! I used to cook tofu a lot more often than I had been recently so this was just the excuse to bring it back! and Tim and Kaydin are even big fans of this non-meat protein!

I was particularly interested and happy to try the Nasoya brand because all of their tofu is organic and GMO-free. Typically, all soy is a GMO strand of bean. If at all possible, always choose organic for all soy products. Their Tofu Plus line also features more added vitamins and minerals that many may lack by cutting meat products out of their diet. Choosing Tofu Plus, though, helps you replenish those vitamins such as B and K, and also calcium, while also slashing saturated fats by not choosing meat.


I decided to bring tofu back into our dinner rotation in the form of stir-fry. In my opinion, stir-fry is the ultimate weekday meal. It comes together quickly, uses common, healthy ingredients and isn't just a boring meal of a protein and side. This is a fun meal incorporating many elements.



Tofu is always a great choice when trying to cut out meat because you can still get a great amount of protein. Nasoya Tofu Plus offers 8 grams of protein per three ounce serving.

Organic Extra Firm TofuPlus
(source)


Gather a few Asian stir-fry essentials and a mason jar and you're almost there! I used onion powder, ground ginger, garlic powder, tahini, rice wine vinegar, toasted sesame oil, soy sauce, and peanut sauce. Stir-fry sauces are very forgiving and adaptable. If you don't have all of these ingredients you can still achieve a great sauce. The two things you definitely want to keep in the mix, though, are the soy sauce and sesame oil.



For the stir-fry, first heat some sesame oil in the wok and toss in the tofu to saute for a couple minutes. When they're browned a little, move them to a separate plate and set aside.


Now move on to sauteing your vegetables. You want to get the veggies that take a little longer to soften into the wok first. For this batch it was the mushrooms, red pepper, and broccoli.


Next came the carrots, brussel sprouts, and green onions. After the veggies had sauteed for a few minutes it was time to throw in an egg. It's not a crucial ingredient, but I like that added flavor and texture. Make a well in the middle of the wok and crack the egg in. Stir around so the egg can scramble and then add all the tofu back in. Next comes the sauce. Only a couple minutes of stirring and heating and you have yourself a balanced, healthy meal incorporating many plant based sources and no meat! Perfect meal for my meatless March challenge. And also a great choice for Meatless Monday any time of year! :)


Tofu and Veggie Stir-Fry
Ingredients:
1 carrot, peeled and shredded
3 green onion stalks, chopped (save one stalk for garnish)
1 1/2 cup shaved brussel sprouts
1/2 of a red pepper, chopped
1 cup mushrooms, chopped
1 crown broccoli, chopped
1 package Nasoya Tofu Plus Extra Firm tofu, cubed
1 egg
2 cups brown rice ( I used organic brown Basmati)
1 tbs sesame seeds (optional)

Sauce:
5 tbs organic soy sauce
1/2 tsp tahini
2 tbs rice wine vinegar
1 tbs peanut sauce or 1 tsp peanut butter
1 tbs + drizzle for the wok toasted sesame oil
1/2 tsp ground ginger
1/2 tsp onion powder
1/2 tsp garlic powder
dash crushed red pepper

Directions:
1. Bring pot of water to a boil. Add rice and stir occasionally. Cook rice according to directions.
2. While the rice is cooking chop all veggies and prepare the sauce. For the sauce, mix all ingredients in a mason jar or small container with a lid and shake.
3. Add drizzle of sesame oil to a heated wok. Add cubed tofu and let saute 2-4 minutes, stirring occasionally.
4. Remove the tofu from the wok. Set aside on a plate.
5. Add broccoli, red pepper, and mushrooms to wok. Saute about 3 minutes.
6. Add carrot, green onion, brussel sprouts to wok with other vegetables. Saute about 3 minutes.
7. Make a well in the middle of the wok and add one cracked egg. Stir to incorporate.
8. Add cooked tofu back to the wok.
9. Add sauce to the mix and stir to incorporate. Let heat through for about 3 minutes.
10. Serve vegetable and tofu mixture over a bed of brown rice. Garnish dish with remaining green onion and sesame seeds.



Giveaway!! Nasoya has offered to send one lucky winner coupons to try Tofu Plus! You can find it in many grocery stores including Wal-Mart and Target.

To Enter:
1. Leave a comment on this blogpost. Are you a fan of tofu?
2. Like Sprinkles of Life on Instagram. (Leave a separate comment telling me you did.)

Giveaway will end Thursday, March 20th at midnight, CST.

Only open for US residents. 

*Disclaimer- I was given coupons for free product in exchange for a review, if I so chose. No other compensation was given. All opinions are my own.