Simple Tofu Stir-fry

Simple Tofu Stir-fry

My children are funny; one of their favorite foods is tofu. I didn’t even know what tofu was for sure until I had a roommate in college who ate it. I certainly wouldn’t have picked it as one of my top foods. However, they like it, and they will both eat some pretty healthy foods if tofu is in the dish. So, I learned about tofu and how to cook with it. This Simple Tofu Stir-fry is one of the earliest recipes we enjoyed; it is easy to make with whatever vegetables you have on hand and like to eat. Perhaps you can even encourage your picky eaters to try a new food if it is mixed with some of the things they like. (I’m still crossing my fingers that it might work for a child in this house – good luck!)

Simple Tofu Stir-fry

1 package of firm tofu, diced
1 1/2 lbs broccoli
2 tbsp olive oil
1 red pepper, sliced with seeds removed
1 bunch green onions, finely chopped
4 garlic cloves minced
2 tbsp ginger grated
2 tbsp cornstarch
6 tbsp soy sauce

4 tbsp rice vinegar
optional: other vegetables as desired (carrots, peas, green beans, zucchini)

Prepare the tofu by rinsing gently in water while still in the container. Pour out liquid and place tofu onto a soft towel to pat dry. Blanch broccoli in salted boiling water
Heat a frying pan with the oil and fry the tofu, red peppers, and green onions in 1/2 inch cubes until tofu is brown. Add broccoli, garlic and ginger to pan and toss together.
Whisk remaining ingredients together in bowl and add to pan
Stir together until coated and serve on rice.

Cream of Broccoli Soup

Cream of Broccoli Soup

When I was a growing up, my mom used to make Cream of Broccoli Soup on cold winter days. As a child, I was NOT excited to eat it, but once I left home, I used to search out good Cream of Broccoli soups on cold days or when I missed home. I finally got the recipe and learned to make my own because there really wasn’t much that was as good as Mom’s.

I have adapted my recipe to make it somewhat lower in calories than the original. We like to serve it in bread bowls or with a hearty roll if we have them on hand. Pick up some fresh rolls from a local bakery to eat along with this for the perfect, simple winter meal.

Cydne’s Cream of Broccoli Soup

2 cups chicken broth (can be made with bouillon)
16 oz broccoli, chopped*
1/2 large onion, finely diced
1/2 cup flour
1/4  cup butter
1 can evaporated milk
2 tsp mustard
1 cup grated cheese, plus extra for serving

In a large pot, cook broccoli and onion in broth until tender. In a separate saucepan, melt butter, stir in flour, milk and mustard and bring to a boil, stirring until thickened.  Add sauce to the broth & broccoli and mix. Add cheese and heat until melted. Serve hot with grated cheese on top, in a bread bowl or with a roll on the side.

*Cauliflower or mushrooms can be substituted for some or all of the broccoli