This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
My husband and I have at least one vegetarian meal a week, and have been for as long as we’ve been together. At first it was an easy way to save money when we were on a tight budget in college. Then it turned into not only a way to save money, but also a way to eat healthier.
I also always cook vegetarian when my father-in-law comes to visit. I’ve learned so much from him about how to cook nutritious and tasty dishes that are all vegetarian and loaded with healthy fats and proteins. There’s so many dishes that I cook now that we don’t even miss the meat in.
This is one of my favorite vegetarian dishes, a tofu stir fry. Tofu is delicious, easy to prepare and really inexpensive. For this dish I use whole wheat noodles and whatever vegetables I have on hand.
To make the crispiest tofu, I start by dicing it and placing it on paper towels on a cookie sheet. Then I place another cookie sheet on top of that with a skillet to weigh it down. This really gets all the excess water out.
Then to make sure it’s really crispy, I season it simply with salt and toss it in cornstarch before deep frying it crispy golden brown. This makes delicious tofu everyone is sure to love, even the pickiest eaters.
Next I prepare the sauce. I start with soy sauce.
Then I add some hoisin.
Next I add Better Than Bouillon Seasoned Vegetable Base to some hot water.
Then I add a little corn starch to thicken it up.
Then I mix it all up and add some grated garlic.
Using the Seasoned Vegetable Base adds so much flavor to the final dish.
Then I prepare the noodles. Here I just have some whole wheat noodles, but you can also use rice noodles.
While the noodles are cooking, I start to stir fry my vegetables. I start with the crunchiest like the carrots and then add the vegetables in order of tenderness, ending with the most tender like spinach or kale. When it’s done, I add the sauce and bring to a simmer and toss in the noodles.
Then I add the crispy tofu and toss it all together. I serve garnished with green onions and sesame seeds.
Better Than Bouillon is a concentrated flavorful base that adds so much flavor. You can use it in all your vegetarian and vegan cooking to make it even better. They make wonderful soups, sauces and marinades for veggies.
I haven’t used traditional canned broths or bouillon cubes in so long. After I found the magic of Better Than Bouillon, I was hooked. Their bases have the best, most concentrated flavor. Better Than Bouillon also doesn’t have a strange grainy taste like bouillon cubes nor do they expire quickly like canned broths.
Better Than Bouillon has so many different vegetarian options. With 5 different wonderful base flavors, I always have a way to take my dishes to the next level. I can create delicious vegetarian meals and plant-based versions of my favorite meals quickly and easily.
For this recipe I used the Seasoned Vegetable Base. They also have a Roasted Garlic Base, Organic Seasoned Vegetable Base, Vegetarian No Beef Base, and Vegetarian No Chicken Base. All products are vegetarian and certified vegan products.
Be sure to head over to the Better Than Bouillon website for more information about the brand!
Yield: Serves 4
FOR THE SAUCE
FOR THE TOFU
Cut tofu into cubes and place on a cookie sheet lined with paper towels. Place another cookie sheet on top to weigh down the tofu and help press out excess water. Leave for 15 - 20 minutes.
For the sauce, combine hot water and Seasoned Vegetable Better than Bouillon Base. Add corn starch and ix well. Add this ixture to a small bowl with soy sauce, hoisin sace and grated garlic. Mix well and set aside.
Boil water for noodles. Add noodles to boiling, salted water and cook accroding to package directions, about 8 minutes. Drain and set aside.
Heat oil for deep frying. After tofu has drained, add to a large bowl and sprinkle with salt and add corn starch. Toss gently to coat. Add tofu to deep fryer and fry at 350° for 3 - 5 inutes, or until lightly golden brown. Remove from oil and drain on paper towels.
Heat wok over high heat. Add sesame oil. Add carrots and bell pepper. Cook for a few nimutes and add red cabbage. Cook until wilted. Add kale and sauce. Bring to a simmer and add nooodles. Tossto coat. Add fried tofu and toss.
Serve garnished with sliced green onions and sesame seeds.