Tofu For You

Tofu is an excellent source of protein and yet very low in fat.  That alone makes tofu an excellent addition to everyone’s diet.  Tofu is also loaded with iron and calcium.  Tofu for babies is great because it can be mixed in with so many different purees or lightly sauteed and served as a finger food – cut into small pieces of course.  Tofu is a good choice for the rest of the family because it takes on the flavor of whatever you are cooking.  So there is no need for picky eaters to fuss.  For my little girl I made a tofu applesauce and the meal for the rest of the family is a stir-fry with Soba noodles.

Tofu Applesauce

  • 1 Apple, peeled, cored and chopped
  • 2 tablespoons Firm Tofu

Steam the apple and puree with the tofu until smooth.  Add cinnamon or nutmeg if you wish.  This is great just like it is or is a great way to spruce up whole wheat toast.

Here is what happened as my little girl decided she was done watching me take pictures of her lunch!

Ginger Pear Tofu Stir-Fry with Soba Noodles

  • 8 ounces Soba Noodles*
  • 1 Bosc Pear, peeled and sliced into thin strips
  • 1/2 pound Firm Tofu, patted dry and cut into 1/2 inch pieces
  • 1/2 cup Baby Carrots, quartered (or 4 large carrots sliced into matchsticks)
  • Bok Choy, stalks sliced into thin strips
  • 1 Bell Pepper, sliced into matchsticks
  • 2 tablespoons Ginger, peeled and diced
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1/4 cup Water
  • 4 Scallions, sliced
  • Sesame Seeds
  • 3 tablespoons Canola Oil, divided

Prep all the veggies and bring a pot of water to a boil and cook noodles according to soba package directions.

Heat 1 tablespoon canola oil in a large wok or saute pan over medium high heat.  Add tofu and cook just until beginning to brown.  Remove from pan and place on a paper towel and sprinkle with salt and pepper.  Add carrots, peppers and bok choy and stir fry until tender.

Remove veggies from pan.  Add remaining 2 tablespoons canola oil, reduce to medium heat and add scallions, ginger and pears.

Cook about 2 minutes and return the veggies and tofu to pan.  Add water, soy sauce, vinegar and sesame oil.  Stir and bring to a simmer and cook until heated through.  Add soba noodles and toss to combine.  Sprinkle with sesame seeds and serve.

This meal was perfectly completed with an ice cold Sapporo.  I highly recommend!

*Soba Noodles are a thin noodle made from buckwheat flour.  The noodles can be served cold or warm and isn’t it exciting to try something new!?!

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