Tofu and vegetable stir-fry. 1/27/21

Tofu and vegetable stir-fry

This dinner was a glorious celebration of vegetables and also a very good way to use up bits and pieces of vegetables left in your refrigerator. Except for the fact that we used fish sauce in our marinade, this is a vegan/vegetarian dinner. Marinate in soy sauce instead of a combo of fish sauce, brown sugar, and sesame oil and you will be dining vegan.

John and I, working together, got the dinner made quickly. I was at my chopping board cutting up the vegetables in the order that they were going into the pan and John was doing the stir-frying. We started with the mushrooms and ended up with the edamame and tofu squares that John had marinated earlier in the day. He also made some rice while I was out with our daughter for our weekly drive-thru lunch.

We made a lot! Now we have leftovers for lunch. Or maybe I should say we have planned-overs. Making extra portions is an excellent way to manage food preparation time and lunch variety.

This entry was posted in American, Chinese, Easy, Kitchen tips, rice, Thai, Vegan, Vegetables, Vegetarian and tagged . Bookmark the permalink.

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