Today was decidedly an “I don’t wanna cook day”, but there were plenty of vegetables that needed to be used before they went bad and was kind of digging the idea of having decent leftovers for lunch, so I went for it.
My lunch has been some form of avocado and cucumber slices on bread for the last four days. Exciting, huh? I am a huge fan of avocado sandwiches and all, but four days straight is a little much even for me.
Plus, I have a team lunch tomorrow and I would feel silly bringing an avocado sandwich. I’m sure my co-workers would give that one the side eye. Stir fry on the other hand, should be totally acceptable.
Now to snag a rubbermaid container to put it in that isn’t “yogurtwear”…
Everyone else grew up with yogurtwear, right? When I was a child, we had all different sizes of yogurtwear, Rainbow Sherbet size, cottage cheese size, yogurt size. Chris and I still do. I thought that would end when I graduated from college. Sadly, with the purchase of Duke’s House it has just intensified.
- 3.5 oz (dry) soba noodles
- 1 block extra firm tofu, pressed and drained
- 4 cups broccoli
- 2 medium onions
- 2 cups mushrooms
- 2 tbsp garlic, minced
- 8 scallions, chopped finely
- 1 chili pepper, diced
- 1/2 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- black pepper to taste
- Heat 1 tbsp vegetable oil plus 1 tsp sesame oil in a large skillet or wok.
- Slice tofu into 1″ x 1″ x 1/4″ pieces, brown on both sides in the oil.
- Add onion and broccoli to the skillet and cook until they begin to become tender.
- Cook and drain soba noodles.
- Add scallions, mushrooms, garlic, and chili pepper to the skillet and cook for several more minutes.
- When the noodles are done cooking and have been drained, add the noodles, soy sauce, black pepper, teriyaki sauce and remaining 2 tsp of sesame oil to the skillet.
- Toss until the noodles are well coated in sauce.
- Continue cooking until the sauce has reduced to your desired thickness.
Servings ~ 4
Calories ~ 360, Fat ~ 13 g, Carbohydrates ~ 47 g, Protein ~ 17 g