Chili Lime Stir-Fry

Here’s a great end of the week creation that helped me to utilize most of the vegetable odds and ends in my refrigerator. Another beautiful thing about this recipe is that it can be easily be turned into a hot salad by replacing the udon noodles with cabbage.

Chili Lime Stir-Fry

• 1 package extra firm tofu, drained overnight and cut into cubes
• 1/2 package udon noodles
• 1/2 large onion
• 2 cups broccoli florets
• 2 medium carrots, chopped
• 1/2 c edamame, shelled
• 5 cups fresh spinach, stems removed, chopped
• 2 tbsp sambal 
• 3 tbsp hoisin sauce
• juice of 1 lime
• chopped cilantro, optional

Tofu Marinade

• juice of 1 lime
• 1 tbsp hoisin sauce
• 2 tbsp sambal
• 1 tsp Bragg Liquid Aminos

Allow the tofu to marinate for at least 1 hour (longer is better). Preheat oven to 350 degrees F. Spray a baking sheet with olive oil spray, and arrange tofu cubes. Drizzle extra marinade over the tofu. Bake for 15 minutes, flip the tofu, and bake for another 10 minutes. Cook the udon noodles according to the directions on the package. Drain and set aside. Spray the bottom of a large saucepan with cooking spray (or use a few teaspoons of oil) and place over medium heat. Add the onions and carrots, and cook for 3-4 minutes. Add the broccoli, edamame, and tofu, and cook for another 4 minutes. Add the fresh spinach, cover, and cook for 2-3 minutes. Add the udon noodles and mix well. Add the hoisin sauce, sambal, and lime juice. Serve with chopped cilantro, if desired.

Happy Friday everyone!