Sesame Veggie Noodle Stir-fry with Tofu & Seitan

Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds

Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!

A Look Back: Top 3 Appetizers of the Year!

Buffalo Chicken Wontons

A fun, healthier alternative to the typically unhealthy buffalo options. Great to serve in the fall and winter at football parties and easy to freeze and save for later!

Easy Greek Salad 
Appetizer Bites

Refreshing app that's light and especially fun in the spring and summer! Easy and inexpensive to make as well!

Crispy Parmesan 

Zucchini Strips!

Fun and healthy alternative to things like mozzarella sticks. Great as a healthy after school snack, fun to serve at a party, or even as a side to your favorite pasta dish. Marinara dipping sauce recipe included as well!

Crispy Parmesan Zucchini Strips!

Easy Vegan Version Coming Soon. 

Crispy Parmesan Zucchini Strips:

Makes 12 Strips:

2 organic zucchini 

6 tablespoons organic panko breadcrumbs

6 tablespoons organic Italian breadcrumbs

2 organic egg whites

4 tablespoons organic flour

5 tablespoons organic vegan parmesan cheese, freshly grated

Optional Seasonings: organic parsley, basil, oregano, red pepper flakes, fresh ground pepper

Preheat oven to 350. Cover a cookie sheet with parchment paper and set aside. 

Spread flour onto a dish and set aside. Scramble both egg whites with about 2 tablespoons of water, place onto a separate dish and set aside. Mix both types of breadcrumbs and Parmesan cheese together. Add any optional seasonings of your choice to breadcrumb/cheese mixture and place onto a separate dish and set aside.

Cut each zucchini into 6 strips by first cutting in half lengthwise, then cutting each half into 3 individual strips.

One strip at a time, first roll in flour, then egg whites, then into breadcrumb mixture covering it fully, and place onto parchment paper. 

Bake for 15-20 or until strips become crispy, checking occasionally. Serve with a side of maranara sauce and enjoy! 

For a quick and healthy maranara sauce you can make while your strips are cooking, check out my Quick, Clean, & Easy Marinara Sauce.

Helpful tips: To help four stick initially, I dab zucchini on all three sides with a very little amount of water. Also, make sure egg is covering all of the zucchini strip before dipping into breadcrumbs while also letting any excess egg fall off first.

Nutrition Info for a serving of 3 sticks:

161.3 calories, 2.5g fat, 1g sat fat, 4.4mg cholesterol, 231mg sodium, 26.5g carbs, 1.2g fiber, 2.6g sugar, 8.5g protein