I posted several days ago about our impromptu marathon. Well, that sudden change of plans resulted in Friday night grocery shopping with an incomplete list.
Our grocery list is very similar from week to week so it is tempting to go through the grocery store on auto-pilot whether we have a complete list or not, but that is never a good idea. Several days later we find out that although our refrigerator is full, we did not actually buy any food that goes together to make a meal.
This seems to happen a lot at our house, but I have decided that it is not necessarily a bad thing. It seems to breed creativity and sometimes even awesome dinners like this one.
Here we have it, straight from the Hoosier State, a Duke’s House Original…
- 260 g frozen broccoli
- 1/2 green bell pepper cut in strips
- 1 medium onion, chopped
- 2 tbsp garlic, minced
- 1 cup canned mushrooms
- 4 oz. soba noodles (whole wheat spaghetti would work)
- 1 cup vegetable broth
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 block extra firm tofu
- 1 tbsp sesame oil
- 1 cup all-purpose flour
- Saute onion and green pepper in a large skillet in sesame oil for several minutes. Add a splash of vegetable broth to keep the skillet moist enough if needed.
- Add frozen broccoli and garlic.
- Cook soba noodles according to the directions on the package. Do not cook completely as they will finish cooking in the skillet later.
- Heat vegetable broth. I microwaved for 90 seconds.
- Stir in peanut butter and soy sauce.
- Add vegetable broth mixture and mushrooms to the skillet.
- Slice tofu (pre-pressed and drained) into bite size pieces. Dredge each piece in flour then brown for several minutes on each side in a separate pan before adding to the skillet.
- After soba noodles are cooked and drained, stir in and simmer until the sauce has reached desired thickness.
Servings ~ 4 (large)
Calories ~ 433, Fat ~ 14 g, Carbohydrates ~ 60 g, Protein ~ 24 g