Recipe: This weekend's stir fry [spicy hot]

[Guest guest]

This is what I made this past weekend as a stir fry. Yum!

 

1/2 cup soy sauce

6-8 cloves crushed garlic

2 tbsp grated fresh ginger or more to taste

2 tbsp chili paste (found in the asian section of the grocery store -

the one with the rooster on it)

1 lb extra firm tofu (herb if you can find it), diced into cubes

 

Marinate the above in the fridge overnight if you can, or for a few

hours. I put it in a tight sealing container and shake whenever you

think about it.

 

1 each red, yellow, and orange bell pepper, chopped

1 bunch kale, hard stems removed, and chopped

1 pkg fresh white button mushrooms, quartered or sliced

1 pkg fresh baby portabella mushrooms, quartered or sliced

1 bottle Heinz Sweet Ginger Teriyaki Sauce

Oil for frying - ginger or garlic oil is nice... use safflower or

something that fries better than olive

 

Optional - a couple of handfuls of cashews or a sprinkle of sesame seeds

 

Stir fry the veggies until just before tender crisp, and then add the

tofu. Heat through until the veggies are done to your liking and tofu

is hot. Add the bottle of Heinz Sweet Ginger Teriayki sauce and the

cashews or sesame seeds, and toss to coat. Serve over rice or noodles

(I used whole wheat spaghetti.)

 

This turned out really great!

 

Cathrine