Tofu Stir Fry and Beginning Again

Good Morning Friends,

For two years I ran a blog called The Noob Chef. I loved every moment of it. I wrote about life, dreams, and of course, food. I wrote about my family and watched them grow. I wrote about love, and my wonderful husband. Then shortly after my 2 year blogging anniversary I needed a break. A big break. Every cell in my being yearned to detach from it all and step back into my private life. So I did. I closed The Noob Chef. I stopped cooking. My health needed to take a front seat. I made big changes to my lifestyle and overhauled my priorities. I took a deep breath.

For months I had my head down, quietly missing this space. I have always been The Noob Chef, and I will always be The Noob Chef. But, things were changing. My tummy wanted Vegan food instead of cheesy, loaded dishes. I gave up meat for months and felt loads better. I stopped drinking milk. But the biggest step was cutting out sugar. Not that I didn’t miss it. (And I still do!). But, my waistline wasn’t improving and I knew that the sugary treats that I so desired years ago, now no longer satisfied me. My body wanted other things.

So I changed, as we all do.

Still, I missed this space. I missed creating food that I’m passionate about. I went strictly Vegan for a while, but then found myself missing a little cheese here and a bit of crema there. So I became a part-time Vegan. 😉 I like that term. A “mostly Vegan”. As with all things, I’m learning that the key to making it in life is balance. We balance the healthy food with a small indulgence here and there. We balance the oily dishes with tons of steamed, and baked ones.

So here I am. I’m back! 🙂 (Hence the new url).

I hope you all come along with me for this new journey in the next chapter of my life. And now without further delay, let’s dive into this dish. Tofu is something that I’ll always return to. If I’m being completely honest, I got into eating tofu mainly out of necessity. Have you seen the prices of meat these days?! Whew! It can be expensive! (Not to mention unhealthy). However, a single block of tofu costs $1.79! Now that’s my kind of price. For this stir fry I used 2 blocks of firm tofu and had plenty of leftovers after feeding my family of three. The vegetables were frozen to keep costs down.

I began by squeezing as much water out of the tofu as I could before frying it for 5-10 minutes, or until crispy. (Note: I will definitely be buying a tofu press in the near future. If you love to cook with tofu, I highly recommend one. The more dry your tofu is, the more crispy your tofu will be!).


Next, I fried the frozen broccoli for 10-12 minutes on high or until it was tender enough to poke my spatula through.


Then I added the tofu back into the wok and put in:

  • 1 cup of water
  • 2 beef bouillon cubes
  • 1/2 c. of Trader Joe’s “Soyyaki” sauce
  • 1/2 c. soy sauce

And brought everything to a simmer. I let the mixture reduce until the tofu began absorbing the flavors. Finally I put a cornstarch slurry (1 tbsp. cornstarch + 1 tbsp. of water) into the remaining mixture to thicken the sauce. That did the trick!


I tossed the tofu and broccoli over a bed of rice and served everything hot. The family loved it and I know you will too. 🙂


Stay tuned for more posts, my friends. And until next time, keep on cooking! ❤


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