Tofu and Veggie Stir Fry

This week we made a decision to really buckle down and try and cut some inches off the waist line. This decision came with some really good news today at work…Causal dress for the next month. This means I have time to dry clean my dress clothes and then hang them up for a month, with the hope that after 4 weeks of wearing jeans and working on my diet and eating habits I can put those dress clothes back on and the might actually be a bit loose! Keep your fingers crossed for me…

With the Help of Bob Harpers (yeah, that’s the guy from the biggest loser) book The Skinny Rules, we have began embarking upon a journey not just to lose weight, but to strengthen and better our eating habits (Booze is the hardest thing for me…and we compromised…just on the weekends). There are 20 Rules to follow in the book and some are quite strict, but it is nothing too crazy or outlandish. I am not going to go too much into detail about the rules, sufficed to say…I want to look just like Bob.

I thought I would share one of the Recipes I came up with (with some inspiration from Bob) for dinner tonight. It was Flavorful, filling and super healthy.

Tofu and Veggie Stir Fry

*I want to start this off by saying that any and all of the veggies in this recipe are interchangeable and can be substituted for any other veggie*

4 Cloves of Garlic chopped
2 Tbsp Grated Fresh Ginger
2 Tbsp of Red Pepper Flakes (More or less depending on how spicy you like your food)
Juice of 1 Lime (more if the lime is not super juicy)
1 Red or Green Jalapeno Sliced
1 Zucchini Chopped
1 Onion sliced
1 Cup Mushrooms (any kind you like) sliced
1 Red pepper cut in sticks
2 Green Onions thinly sliced
1 Package Extra or Super Firm Tofu cut into cubes (I prefer the sprouted kind but it’s up to you)
1 Tbsp Sesame Seeds
2 Tbsp Olive Oil

In a large Skillet Heat 1 Tbsp Olive Oil over Med-High Heat. Toss Tofu with 1 Tbsp Garlic, I Tbsp Ginger, 1 Tbsp Red Pepper Flakes and a pinch of salt. Once Pan is hot, add the seasoned tofu in one layer and cook for about 3-5 minutes until browned on one side. Toss pan to flip them and brown on the other side. Remove from pan and set aside.

Add the remaining Tbsp of olive oil to pan. Add Onions, Mushrooms, and Peppers, remaining Garlic, Ginger and Red Pepper Flakes and cook until just soft. Add Zucchini and another pinch of salt and cook about another minute. Add Tofu back in and toss together. Add the lime juice and sesame seeds and toss again.

Serve topped with the sliced Green Onions

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