Lunchbox Recipe: TOFU VEGETABLE SALAD
I don’t know about you, but my kids have been in school for about a month now. 🙁 Just because your kids have to trade in their place mat for a lunchbox, doesn’t mean they can’t still eat well. So this year, toss the PB&J aside (although we do love a good peanut butter sandwich) and prepare just as easy and delicious meals for dinner that make mouth-watering meals for your child’s next days’ lunch, without any need to re-heat!
Maria Zoitas, creator of Westside Market NYC’s “Maria’s Homemade” line of prepared foods, all which can be prepared quickly, easily and on a budget. Not only will your child love them, but we’re sure all the other kids will be asking to trade lunches for the day.
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Note from Kelli: I wasn’t sure what mirin was so I had a look online – it is a Japanese cooking wine. Turns out, in my area it is kind of hard to find. You can actually buy some on Amazon here: Kikkoman – Aji-Mirin (Sweet Cooking Rice Wine) 10 Oz.
TOFU VEGETABLE SALAD
Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sesame oil
- 1 tablespoon vinegar
- 1 14- ounce package extra-firm tofu drained and cut into 1-inch cubes
- 1 tablespoon vegetable oil
- ½ onion thinly sliced
- 2 garlic cloves minced
- 1 green yellow orange or red pepper or combination, seeded and sliced
- ½ Cup(s) broccoli florets blanched
- 1 tablespoon sesame seeds
Instructions
- Put soy sauce, mirin, oil and vinegar in shallow dish
Add tofu and marinate 15 minutes, turn, and marinate additional 15 minutes
Heat grill pan over high heat
Add tofu and cook, turning once
Do not discard marinade
Heat oil in skillet
Add onion and garlic and cook just until soft
Add the peppers, broccoli, tofu and marinade and stir fry, tossing frequently for 3 to 5 minutes
Sprinkle on sesame seeds before serving.
Kelli, this is a great Salad that would have awesome flavor! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen