I am really starting to have an affection for Tofu! Yes, I said it. That spongy stuff that used to really gross me out as a kid – that I only remember eating once, during lent, when I didn’t eat meat. But ever since having it at the salad bar at Whole Foods, I have found a new ingredient!
Another invention tonight in my kitchen. This seems like a keeper.
- 3 oz of Swai fish, diced 1″ pieces
- 8 oz of extra firm tofu, diced 1″ pieces
- 1/8 tsp yellow curry
- 1/8 tsp ground ginger
- 1/8 tsp red pepper flakes
- 1/2 tsp low sodium Soy Sauce
- 2 crowns broccoli, broken apart
- 4 stalks of celery, chopped
- 1/4 cup diced peppers
- 1/2 diced tomatoes
- 2 Tbsp Newman’s Own Sesame Ginger Salad Dressing
In this dish, I used half of my protein as 3 oz diced Swai fish, and half a block of diced extra firm tofu. You can change up your proteins by using the whole block of tofu, or by using 7 oz of Swai, or another white fish.
Toss with some ginger, curry, red pepper flakes, and soy sauce. To be honest, I don’t measure my spices, so I will try to come up with a correct guesstimate for you, but taste it before serving
In your wok, heat with a little bit of the water from the tofu. There really isn’t a need for oil in this dish, but if you prefer, you can include some sesame oil.
Once the fish is cooked, you can add your preference of vegetables. Cook until soft. Add the Newman’s Own Salad Dressing, toss and serve.
Makes one hearty serving! Enjoy