We're experimenting this week with some new recipes! I'm not adept at cooking with tofu, but I'm always up for a challenge.
Nasoya Tofu contacted us and asked us if we'd like to try a Big Game Recipe challenge, featuring their new Chipotle TofuBaked, an easy and flavorful addition to the game day spread. Whether entertaining at home or looking to bring a dish to friends, Chipotle TofuBaked is a versatile ingredient for a number of delicious dishes that helps keep calories low and protein high!
And, since I'm far from an expert at cooking with tofu, the fact that TofuBaked is pre-pressed and pre-marinated helps a ton. It's ready for your recipe! Slice it, cube it, add it to another favorite recipe, it's so easy to work with.
We decided to try it with a fried noodle dish, since that's such a quick and easy lunch. We make a lot of stir fries and fried noodles, so I have plain noodles in the fridge and rice in the pot almost every day, just asking for a dish to go with them.
What You Need:
1 square (2oz) Nasoya Chipotle TofuBaked
4 oz Filipino Pancit Noodles, cooked
1 cup of frozen veggies, your choice (we used carrots and mixed beans)
2 Tbsp olive oil
2 tsp minced garlic
1 tsp salt-free seasoning blend
2 Tbsp soy sauce
2 Tbsp Korean teriyaki sauce
How to Make:
Boil water and cook noodles per package directions, set aside.
Quickly blanch the frozen veggies in your noodle water to thaw.
Cut tofu into bite size pieces, we like small squares the best.
In a wok, heat oil and garlic till sizzling.
Add tofu and veggies and quickly stir fry.
Add noodles and fry, stirring the dish to heat thoroughly.
Add in non-salt seasoning, soy sauce, and Korean teriyaki, toss to coat.
Would you like to try the new Nasoya Chipotle TofuBaked? We've got 5 coupons for one lucky reader to sample the goodness. Just use the Rafflecopter to leave me a comment and tell me what recipe you think would be awesome to try with tofu. For a second entry, you can tweet about the giveaway. Giveaway starts at midnight tonight, coupons only good in the US.
Disclosure: Nasoya Tofu sent me product and compensation for this post, all opinions are my own.