I was just accepted for a Public Health Internship in Peru! I am so excited for this privilege to go this coming summer and use what I have learned to serve the families in Peru.
Lately I’ve been having fun trying out new foods. I love hiding tofu in other foods (like pumpkin pie!), but I had never tried it cooked on its own.
Then, I had some fun in the kitchen. I threw together what I thought might work.
And it did.
Five ingredients. That’s all it takes to make a delicious stir-fry.
Night before: Marinade the tofu
Remove the tofu from the container (disposing of the liquid), and slice into four sections lengthwise and then into cubes.
Add frozen vegetables to a large bowl. The largest bowl I have is 7 cups, but an 8-9 cup would probably fit better. It works nonetheless.
Add tofu on top. (You can also put it under the vegetables which every order works.)
Pour pineapple tidbits and juice into container. (If you have pineapple chunks, cut the chunks in half before adding them to the container.)
Top with teriyaki marinade. This one has pineapple in it. Place the lid on top and mix!
Place in the fridge overnight. My lid is really strong, so in the morning, I’ll flip it upside-down and have it marinate throughout the day until I come home after classes. You can marinade it up to 1-2 days.
Next day: Add ingredients to a large skillet. (I pour in part of the liquid in the skillet to cook with as well and dispose of the rest.)
Cook on medium high until the tofu and vegetables begin to caramelize.
Prepare rice. (I make big batches of it, separate it into baggies, and store them in the freezer so I can just defrost it when I want rice.) Add stir fry on top and dig in!
Pineapple Tofu Vegetable Stir-Fry
- 16 oz block of organic extra-firm tofu
- 16 oz bag frozen stir-fry vegetables
- 1-16 oz can pineapple tidbits, packed in 100% juice
- 1/4 cup teriyaki marinade
- brown rice or quinoa
Night before: Remove tofu from the container (disposing of the liquid), and slice into four sections lengthwise and then into cubes. Add frozen vegetables and tofu into a large container. Open the can of pineapple, pour pineapple and juice into bowl. (If you use pineapple chunks, cut the chunks in half and add then them to the bowl.) Add teriyaki marinade, top with the lid, and mix! Place in the fridge overnight. (You can marinade it up to 1-2 days, or at least for a few hours if you are short on time.)
Next day: Pour ingredients into a large skillet. (I keep part of the liquid to cook with a dispose of the rest.) Cook on medium high until the tofu and vegetables begin to caramelize. Prepare rice. (I make big batches of it, separate it into baggies, and store them in the freezer so I can just defrost it when I want rice.) Top with stir fry and dig in!
What are your favorite add-ins for stir-fries?
This is one of my favorite meals on the go! I put the ingredients together the night before and stick it in the fridge so I can grab it and stick it in my lunch box before heading out the door. This salad is super easy and absolutely delicious!
- 2 cups cole slaw shredded cabbage mix
- 4 oz shredded chicken breast
- 1 medium orange, peeled and chopped
- 1 tbsp chia seeds
- 2-3 tbsp lite raspberry vinaigrette
Mix all together in a 5-cup Rubbermaid container, place in your lunch box with a freezer pack, napkins, and a fork and head out the door.
What is your favorite dressing for salads?