Laura's Veggie Stir Fry with Baked Tofu

My "stir fry" can vary and I rarely have tofu (maybe once every couple of months), so it's usually just veggies.  I was told this isn't technically stir fry because I'm sautéing my veggies.  That's fine.  I'm still gonna call it stir fry.  I'm stubborn like that.

INGREDIENTS (for the stir fry)

• 111g onion
• 103g celery
• 65g broccoli fresh
• 90g bok choy w/ veg stock
• 85g mung sprouts
• 100g Brown Rice Mahatma (already cooked)
• 85g baked tofu D (¼ of a block... see below for recipe)
• 23g almonds

STEPS (for the stir fry)

1. I start by chopping the onion and putting it into my pan with a wee bit of either water or veg stock and set the heat to high.  When the bottom of the pan starts turning brown, I deglaze by throwing in another splash of either water or veg stock.  
2. If I were really ambitious, I'd add fresh garlic and fresh grated ginger to this dish but I rarely feel that motivated first thing in the morning.  Since my last meal is usually at 5pm, I'm pretty darn hungry by 7am.
3. After the deglazing, I add all of the chopped veggies (not the mung sprouts)
4. Sometimes I keep the heat on high; other times I turn it down to medium.  There is no rhyme or reason to these decisions.
5. When things are close to done (I like some crunch to my veggies so "done" doesn't take too long), I add the cooked grain.  Today it was rice, but I will just as often use millet or quinoa.  
6. After a few mins for the grain to heat up and soak up some of the juicy goodness in the pot, I turn off the heat and add the tofu and mung sprouts, giving everything one final stir.
7. I add 23g of toasted almond slivers on top.  
8. This batch makes two meals.  The other half gets reheated later in the toaster oven for another meal. 

INGREDIENTS (for the baked tofu)

• 16 oz extra firm tofu
• 1 tsp sesame oil
• 2 tsp soy sauce
• 1 T miso paste
• ½ tsp wasabi powder
• ½ tsp garlic powder
• ½ tsp sesame seeds

STEPS (for the baked tofu)

1. I mix all the ingredients other than the tofu into a bowl that will be big enough once I add the tofu.
2. Then I cube the tofu and add it to this stuff and gently mix it until all the tofu is coated.
3. Then I spread this out on a parchment-lined baking sheet and back at 400 for 10 mins if I want soft tofu and 20 mins if I want tougher tofu.
4. For me, a serving is one fourth of this.

Veggie Tofu Stir Fry (see below for the baked tofu)

111g onion	47	0	11.2	1
103g celery	14	.2	3.5	.7
65g broccoli fresh	22	.2	4.3	1.8
90g bok choy w/ veg stock	11	.2	2	1.3
85g mung sprouts	30	0	5	3
100g Brown Rice Mahatma	148	1.3	29.6	2.6
85g baked tofu D (¼)	169	8.9	3.3	18
23g almonds	131	9.2	6.2	4.6
2 meals	572	20	65.1	33

Baked Tofu D (Nasoya)	Cal	Fat	Carbs	Protein
16 oz extra firm tofu	650	35	10	70
1 tsp Veg stock	0	0	0	0
2 tsp soy sauce	7	0	.7	1.3
1 T miso paste	10	0	2	.5
½ tsp wasabi powder	0	0	0	0
½ tsp garlic powder	0	0	0	0
½ tsp sesame seeds	9	.7	.4	.3
1 package makes 300g	676	35.7	13.1	72.1
75g baked tofu D	169	8.9	3.3	18

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