this stir-fry is super tasty and easy to make as long as your prep all of your ingredients beforehand. tofu stir-fry
recipe adapted from mark bittman, runner's world article october 2009 (one of my most favorite months ever - jack's birth month!)
cut 1 pound of tofu into one inch cubes and set aside. pour about 1 tablespoon of olive oil or peanut oil in a large skillet over high heat. when hot, add 1 package (about 1 cup) of shiitake mushrooms (stemmed and sliced) and cook until browned and almost crisp. remove mushrooms and set aside. add another tablespoon of oil to the skillet taking care not to have oil pop on you, then add half of a large onion (chopped), 3 cloves of minced garlic, and 1 tablespoon of freshly grated ginger. quickly add 2 cups of snow peas and continue cooking, stirring occasionally, until the snow peas turn bright green, about 3 minutes. add the tofu and let cook for a few minutes. next, add 2/3 cup of chicken or vegetable stock and cook until about half evaporates. return the mushrooms to the pan and cook, stirring to reheat. add 2 tablespoons of soy sauce, stir and serve over rice.