Lately, I feel like we’re breaking all the rules. Mark and I were up until well after 11pm last night. On a work night! In part, the Stanley Cup final was to culprit, but also we’re turning into night people more than we should. After the girls are in bed, we crave that adult time. A good snuggle with the dog while watching garbage TV (or sports) – there’s no better way to spend my evening after the kids go down.
This morning I was telling my mom that my girls are obsessed with the show on YouTube (now readily accessible from our SmartTV, they’ve learned!) called Addy and Maya. I’ve got the impression of the mom perfected. It’s really ruining my evening vibes. I used to tune out their TV time without any issue and now I’m listening to a terrible, squeaky voice brainwashing my kids into thinking that being a kid should be as glamorous as what’s shown on Addy and Maya and worse, that I should have the patience and cheerleader-ness of their mom.
Y’all, I can’t even with this show. It is not even a PINCH of reality.
“Awww, look how messy making homemade playdough can be! That’s okay if it gets on the carpet! Let’s make cookies next!”
“It’s the dog’s birthday! Let’s make homemade dog treats and while we’re at it, let’s make homemade birdseed treats for the BIRDS!”
“It’s a rainy day, let’s build the BIGGEST blanket and couch cushion fort EVER!”
This family has MILLLLLLLLLIONS of views, 2 blonde fans here in Michigan, and my mom ego is bruised.
Reality can be a funny thing. Like, I think I love a good piece of meat but if I’m being honest, veggies are more swoon-worthy. I made Instant Pot ribs last week and they were good, but when my sister-in-law sent this tofu stir-fry recipe, I was way more excited to get in the kitchen. And per usual, my kids didn’t LOVE the ribs (they did eat SOME….), so I might as well make what I want anyway.
And lord love him, my husband will eat tofu with me. My mother-in-law continues to be amazed with his willingness to eat just about anything I throw at him (but I’m still catching flak for cold green soup from 2011, people!). We gobbled up this tofu and enjoyed the leftovers to the max. Team Bring-On-the-Veggies. Maybe Addy and Maya could influence my kids in the area of nutrition and trying new foods? Perhaps they’re accepting episode content suggestions? 😉
- 14 oz extra-firm tofu
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 tsp paprika powder
- 3 Tbsp corn starch
- 4 Tbsp olive oil, divided
- 3 cloves of garlic, minced
- 1 Tbsp ginger, minced or ginger paste
- 2 cups fresh green beans, trimmed and halved
- 1 red/orange/yellow bell pepper, cut into 3-inch pieces
- 1 cup broccoli florets
- 2 carrots, peeled and cut into coins
- 1 zucchini, cut into half-moons
- 3 green onions, sliced
- 1/2 cup cashews
- 1/4 cup low-sodium vegetable broth
- 1/4 cup low-sodium soy sauce
- 1 Tbsp toasted sesame oil
- juice of 1/2 lime
- 1 tsp brown sugar
- 2 tsp corn starch
- 1/4 tsp crushed red pepper flakes
- Cut the tofu in half width-wise to create 2 thinner slabs. In layered paper towels or clean dish rags, apply gentle pressure to remove moisture.
- Cut the tofu into 3/4-inch cubes and add to a medium bowl. Add the soy sauce, sesame oil, and paprika; gently toss to coat. Sprinkle the corn starch over the tofu and gently toss to coat.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Once hot, add the tofu in a single layer and cook for 6-8 minutes or until golden. Turn the tofu every 2-3 minutes; transfer to a plate and set aside.
- In the same skillet, heat the remaining 2 tablespoons olive oil. Once hot, add the garlic and ginger; cook for 30 seconds or until fragrant, stirring constantly.
- Add green beans, peppers, broccoli, and carrots; cook for 5-6 minutes, stirring often. Add the zucchini and cook an additional 6-8 minutes, stirring often
- Meanwhile, prepare the sauce by whisking all sauce ingredients together in a small bowl, incorporating corn starch thoroughly.
- When veggies are crisp-tender, add tofu back to the skillet and pour the sauce over the top. Cook for 2-3 minutes or until bubbly, hot, and slightly thickened. Add the green onions and cashews; stir. Serve hot.
Recipe ever so slightly adapted from Vegan Heaven
Nutrition Information:Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 312Total Fat: 21.8gCholesterol: 0mgSodium: 722mgCarbohydrates: 19.0gFiber: 4.7gSugar: 3.7gProtein: 11.2g
Tofu lover? SAME! Check out these recipes – betcha love’em!
- Tofu-Walnut Bolognese
- Tofu “Stir Fry” with Peanut Sauce
- Spicy Thai Noodles with Tofu
- Quick Veggie Tofu Stir-Fry
- Thai Tofu Veggie Bowls
Weekly Menu: June 26th – 30th
- Sunday: leftovers
- Monday: Blackened Shrimp and Avocado Salad
- Tuesday: Seared Scallop Pesto Pasta
- Wednesday: leftovers
- Thursday: dinner out