Sunday, November 13, 2011

Korean Stir-Fry For One

So, I realize "stir-fry for one" isn't exactly a recipe amount that is in high demand, but I remember when I was a new vegan. I wanted to try a lot of new things and I was only cooking for myself. What if I didn't like it? What if I had too many leftovers?

Heck, even now there are days when I just want to whip up something quick for just me. Don't get me wrong, leftovers are great, but sometimes a stir-fry just takes best as a crispy stir-fry the first time around.

This stir-fry is great. It's Korean-inspired (a personal fave) and full of spicy and savory flavor. I served it on top of some soba noodles with some kimche on the side and lunch was on my table in less than 20 minutes (I would say 15 but that might be rather bold. Lol).

It's so awesome it's bathed in an ethereal mist.

So this recipe makes enough stir-fry for one person (well, as in one average me), but feel free to double this goodness if you have more than one person to feed. As a note though, if you decide to double this for two people, I wouldn't double the sauce. I think it would be fine with the amount the recipe already makes. You don't want it to be too salty.

Oh, and gochujang is a spicy, fermented Korean chili paste. It doesn't really have a substitute since it has a flavor to it, but you could simply omit it for a less-spicy version. If you still want some heat, a pinch of chili flakes would be good.

And one last thing! Extra tofu can be stored in water, in the fridge, for a few days. Just be sure you change the water every so often.

Korean Stir-Fry For One:
1 serving extra-firm tofu (3 oz. or around 1/6 of a container)
1/2 a container shiitake mushrooms, sliced
4 white button mushrooms, sliced
1/2 a red bell pepper, sliced
1 c. baby spinach, packed

2 green onions, white and green parts, chopped
1 clove garlic, minced
1 Tb. tamari
1 tsp. oil
1 tsp. liquid sweetener
1/2 tsp. gochujang
1/2 tsp. white miso

1. Press the tofu for about 15 minutes, drain the water, and cut it until little cubes. Spray a skillet with some nonstick and saute it until golden brown over medium-high heat, about 5-8 minutes.
2. Add the sliced mushrooms and red bell pepper and saute another 4-5 minutes.
3. Meanwhile, make the sauce by mixing together the chopped green onions, garlic clove, tamari, oil, sweetener, gochujang, and miso until well-combined.
4. Once the mushrooms and bell pepper are done sauteing, add the spinach and stir-fry sauce and saute until the spinach is wilted and everything is coated with sauce, about another 1-2 minutes.

Serve over pasta or rice and enjoy!

The stir-fry (including sauce, but not any noodles) has 177 calories, 8 grams of fat, 12 grams of protein, and lots of Vitamin A and C! Add a grain and you get a nice calorie and fiber boost to make a healthy and satisfying lunch!

So remember my declaration of healthy eating this past Monday? Well, it's been going great. I've been eating a lot more vegetables and fruit, and a lot less sodium (you really wouldn't believe how much sodium them crystal noodles had. Lol. Way more than a person should ever eat, around 1200 mg a container... eek!). I haven't made it to the gym yet, but I'll work on that one again next week, lol. I've got deadlines!

Anywho, expect some roasted veggies (with fennel!), some stuffed poblanos, chickpea tagine, and carrot cake oatmeal in the near future. Have a great afternoon!


Amber Shea @Almost Vegan said...

I love single-serving recipes! And recipes with nutritional info provided. :)

Psst - blogged today about our meetup!

Lauren said...

This sounds so delicious!