Creamy Sesame Noodle Salad (30 Minutes!)

When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.
We love it for picnics i…

Creamy Sesame Noodle Salad (30 Minutes!)

When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.

We love it for picnics in the park, as a side dish for BBQs, or as part of a summer meal. Make it a meal by pairing with tempeh or grilled tofu or chicken skewers (recipes coming soon!).

Creamy Sesame Noodle Salad (30 Minutes!) from Minimalist Baker →

5-Minute Homemade Peanut Butter

Did you know that you can make your own Homemade Peanut Butter in less than 5 minutes? That’s right—this peanut butter takes only 3 ingredients and a few minutes to make. It’s a creamy and delicious peanut butter to dip apples in, spread on bread, or e…

Did you know that you can make your own Homemade Peanut Butter in less than 5 minutes? That's right—this peanut butter takes only 3 ingredients and a few minutes to make. It's a creamy and delicious peanut butter to dip apples in, spread on bread, or eat any way you want! Once you learn how...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 5-Minute Homemade Peanut Butter.

Spicy Chex Mix

Spicy Chex Mix is an easy homemade snack mix with just the right combination of salty, crunchy, and spicy flavors.

The post Spicy Chex Mix appeared first on Budget Bytes.

Most of us will be sitting at home next weekend passing out candy to little goblins and ghouls, so I thought you might need a little spicy-salty-crunchy snack to keep you company as you wait for that doorbell to ring. This Spicy Chex Mix is the classic snack mix but with a spicy kick! It’s super easy to make and the cost is just so much less to make at home compared to buying it pre-packaged. You might find yourself making a batch every week or so instead of buying your regular chips and pretzels!

Spicy chex mix on a baking sheet with fall ornaments on the sides

Smaller Batch Size

I made a slightly smaller batch size compared to most chex mix recipes you’ll see on the internet because we have a smaller household and I didn’t want to be drowning in the stuff. It’s so easy to make that I’d rather make smaller batches more often and have fresh chex mix, rather than making a ton and trying to eat it before it goes stale. If you’re making this for a party, I would double the recipe.

How to Store Chex Mix

If you don’t end up eating the entire batch in one night (I won’t judge), make sure to store your leftover chex mix in an air-tight container like a ziptop bag or a resealable food container. As long as it stays sealed, it should stay fresh for a few weeks. You can also freeze the chex mix for about 3 months (again, make sure it’s sealed air-tight).

What Kind of Hot Sauce to Use

This recipe is really flexible and you can use just about any vinegar based hot sauce. I’ve used a cayenne flavored hot sauce, like Tabasco, and even a thicker hot sauce like sriracha. The flavors are slightly different, but great none the less!

Other Add-Ins and Substitutions

Chex mix and snack mixes like this are fun because you can get creative with the ingredients. You can choose any pretzel shape you like, you can substitute in a different nut or even a flavored nut. Bagel chips are a pretty common add-in (I couldn’t find any at the store) or you could do little breadsticks or rice crackers. Just make sure that whatever you’re adding is fairly neutral in flavor so it can soak up all of that spicy, buttery goodness!

Three bowls of chex mix next to bowls of candy and pumpkins
spicy chex mix on a baking sheet

Spicy Chex Mix

Spicy Chex Mix is an easy homemade snack mix with just the right combination of salty, crunchy, and spicy flavors.
Total Cost $3.31 recipe / $0.55 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 1 cup each
Calories 388kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups rice chex $0.23
  • 1.5 cups corn chex $0.23
  • 1.5 cups wheat chex $1.05
  • 1 cup cheese crackers $0.39
  • 1 cup pretzels $0.24
  • 1/2 cup unsalted peanuts $0.24
  • 6 Tbsp butter $0.66
  • 1 Tbsp Worcestershire sauce $0.04
  • 1.5 Tbsp hot sauce $0.14
  • 3/4 tsp seasoning salt* $0.08
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp smoked paprika $0.05

Instructions

  • Preheat the oven to 250ºF. Combine the rice chex, corn chex, wheat chex, cheese crackers, pretzels, and peanuts. Stir the dry ingredients together.
  • Melt the butter in a separate bowl, then stir in the Worcestershire sauce, hot sauce, seasoning salt, garlic powder, and smoked paprika.
  • Pour about a third of the seasoned butter over the dry ingredients, then stir well. Repeat two more times until all of the butter has been added. Continue to stir the chex mix until everything is very well coated.
  • Spread the seasoned mix over a large baking sheet lined with parchment paper. Transfer the baking sheet to the oven and bake for one hour, stirring every 15 minutes.
  • After baking for one hour, the snack mix will be dry, toasty, and delicious. Serve warm or let cool before serving.

Notes

*Seasoning salt like Lawry’s or a similar generic brand. 

Nutrition

Serving: 1cup | Calories: 388kcal | Carbohydrates: 49g | Protein: 8g | Fat: 19g | Sodium: 908mg | Fiber: 4g
Close up of spicy chex mix on the baking sheet

How to Make Spicy Chex Mix – Step by Step Photos

seasoned butter in a bowl with a spoon

Preheat the oven to 250ºF. Melt 6 Tbsp butter in a bowl, then stir in 1 Tbsp Worcestershire sauce, 1.5 Tbsp hot sauce, ¾ tsp seasoning salt (like Lawry’s), ½ tsp garlic powder, and ½ tsp smoked paprika.

chex mix dry ingredients in a bowl

In a large bowl, combine 1.5 cups corn chex, 1.5 cups rice chex, 1.5 cups wheat chex, 1 cup cheese crackers, 1 cup pretzels, and ½ cup unsalted peanuts. Stir the ingredients together.

seasoned butter being poured over the snack mix

Pour about ⅓ of the seasoned butter over the snack mix, then give it a good stir. Repeat two more times until all of the butter has been added.

Seasoned snack mix in the bowl, unbaked

Continue stirring the snack mix until it is very evenly covered in seasoned butter.

snack mix on baking sheet not baked

Spread the snack mix out onto a large baking sheet. I covered my baking sheet with parchment for easy cleanup.

Baked snack mix on the baking sheet

Bake the chex mix for 1 hour, stirring every 15 minutes, or until it is very dry and slightly toasty. Let the mix cool completely, then serve.

Three bowls of spicy chex mix with pumpkins on the sides

The post Spicy Chex Mix appeared first on Budget Bytes.

Spaghetti Squash Stir-Fry

If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect …

Spaghetti Squash Stir-Fry

If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!

Origins of Stir-Fry

Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.

Spaghetti Squash Stir-Fry from Minimalist Baker →

Banana Split

Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and S…

Are you ready for the ULTIMATE ice cream dessert? The king of all ice cream sundaes? I sure hope so because today we are making Banana Splits. I love ordering a banana split when we go out for ice cream, but banana splits are easy to make at home and SO fun, especially during the…

The post Banana Split appeared first on Two Peas & Their Pod.

Salted Caramel Brownies

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love. INTRO MY FAVORITE EASY BROWNIE RECIPE I have a confession to make.  I know how great homemade brownies are. After all, I love my …

The post Salted Caramel Brownies appeared first on My Baking Addiction.

This trick for making The Easiest Salted Caramel Brownies is one you’ll return to again and again! Keep these ingredients on hand for quickly throwing together brownies that everyone will love.

Two salted caramel brownies stacked on a white plate. The top brownie has a bite taken out of it and caramel is pooling out of the edges of the brownies

INTRO

(more…)

The post Salted Caramel Brownies appeared first on My Baking Addiction.

Peanut Tofu Noodle Bowls

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cold crunchy vegetables, and a deliciously bright peanut lime dressing.

The post Peanut Tofu Noodle Bowls appeared first on Budget Bytes.

I’m sooooo ready for the lighter foods of spring and summer! This week I made a deliciously light and fresh noodle bowl with crispy tofu, fresh vegetables, and a simple peanut lime dressing. I’m just loving all the cold crunchy vegetables and the light and airy rice noodles in this bowl. As always, I’ve got some substitution options for these Peanut Tofu Noodle Bowls below, so make sure to keep reading!

Overhead view of a peanut tofu noodle bowl on a blue background and a fork on the side

What Kind of Noodles Can I Use?

I love rice noodles for this bowl because they’re super light and they taste great cold. I used a vermicelli style rice noodle because that was what was available at the store, but a slightly wider noodle would probably work best (wider noodles tangle less).

If you don’t have rice noodles available or want a less expensive option, these bowls are very similar to my Cold Peanut Noodle Salad, which uses whole what spaghetti, so I think that could also work here.

A third option is to serve these bowls over rice in stead of noodles. Jasmine rice would be my pick!

A fourth option is to serve this like a salad over shredded cabbage or lettuce.

Can I Substitute the Tofu?

Sure! I think both chicken and shrimp would also go great in this bowl. For chicken, just cube it up and sauté in oil until cooked through. You could even toss it in a little bit of the peanut dressing, making sure to save some for the rest of the bowls. For shrimp, just make sure they’re peeled and tails removed, then sauté in oil over medium until they’re opaque and pink (this only takes a few minutes).

Are Tofu Peanut Noodle Bowls Served Hot or Cold?

I eat this bowl cold. When you make them fresh the noodles may still be slightly warm or room temperature, but they’ll be cool enough to not heat the rest of the ingredients. The tofu also cools very rapidly.

How Are the Leftovers?

These bowls hold up pretty good in the fridge! The tofu doesn’t stay crispy, like any fried food, but it’s still tasty in the bowl. You can refrigerate these bowls, with the dressing kept separately, for about 4 days.

Three peanut tofu noodle bowls in glass containers, dressing being poured over one
Overhead view of a peanut tofu noodle bowl with a black fork on the side

Peanut Tofu Noodle Bowls

These Peanut Tofu Noodle Bowls feature light and airy rice noodles, cold crunchy vegetables, and a deliciously bright peanut lime dressing.
Total Cost $10.40 recipe / $2.60 serving
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4
Calories 53.25kcal
Author Beth – Budget Bytes

Ingredients

Crispy Tofu

  • 14 oz. extra firm tofu $2.79
  • 1/4 tsp salt $0.02
  • 2 Tbsp cornstarch $0.06
  • 1 Tbsp cooking oil $0.04

Peanut Lime Dressing

  • 3 Tbsp natural-style peanut butter $0.38
  • 1 Tbsp brown sugar $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 tsp grated fresh ginger $0.05
  • 2 Tbsp lime juice $0.50
  • 2 tsp soy sauce $0.04
  • 1/4 cup neutral oil* $0.04

Bowls

  • 8 oz. rice noodles $2.69
  • 1 red bell pepper $1.50
  • 1 cucumber $1.49
  • 1 carrot $0.08
  • 1/2 bunch cilantro $0.40
  • 1/4 cup chopped peanuts $0.12

Instructions

  • Start by pressing the tofu. Remove the tofu from the package, then place it on a rimmed baking sheet. Place a cutting board, plate, or another flat object over top, then place something heavy on top of that, like a cast iron skillet or a pot of water. Let the tofu sit with the weight on top for about 30 minutes to press the excess moisture out of the tofu.
  • While the tofu is pressing, prepare the peanut lime dressing. Combine the peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce and oil in a bowl. Whisk until smooth. Set the dressing aside.
  • You can also prep the vegetables while the tofu is pressing. Slice the red bell pepper, slice the cucumber into thin sticks, shred the carrot using a cheese grater, and remove the cilantro leaves from the stems (or just roughly chop them).
  • After the tofu has been pressing for about 30 minutes, pour off the excess water from the baking sheet. Transfer the pressed tofu to a cutting board, and cut the block into ½-inch cubes.
  • Place the tofu cubes in a bowl or shallow dish and sprinkle with salt and cornstarch. Gently toss the tofu cubes until they are coated in cornstarch.
  • Heat the cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu cubes and cook on each side until golden brown and crispy. Once crispy, remove them from the heat.
  • Finally, cook the rice noodles. Bring a pot of water to a full boil, then add the noodles. Boil only for about three minutes, or the recommended time on the package. Drain the noodles in a colander and rinse briefly with cool water. Let the noodles drain well.
  • To assemble the bowls, place ¼ of the noodles in the bottom of each bowl. Top with some bell pepper, cucumber, carrot, cilantro, and crispy tofu. Sprinkle some chopped peanuts over top, then drizzle with the peanut lime dressing. Enjoy!

Notes

*Any light, neutral-flavored oil will work here, like canola, peanut, sesame (not toasted), avocado, grapeseed, etc. 

Nutrition

Serving: 1bowl | Calories: 53.25kcal | Carbohydrates: 32.08g | Protein: 25.35g | Fat: 38g | Sodium: 437.33mg | Fiber: 6.05g
close up side view of peanut lime dressing being drizzled over a peanut tofu noodle bowl

How to Make Peanut Tofu Noodle Bowls – Step by Step Photos

A block of tofu on a baking tray with a cast iron skillet on one side, cutting board on the other side

Start by pressing the tofu. This removes the excess moisture and takes about a half hour, so start with this first. Remove the tofu from its package and place it on a rimmed baking sheet. Place something flat on top, like a cutting board or plate, then place something heavy on top of that. I use a cast iron skillet, but a pot of water also works. Let it press for about a half hour. You can see in the photo above all the water that came out.

Peanut lime dressing being whisked in a bowl

While the tofu is pressing, make the peanut lime dressing. Add 3 Tbsp natural-style peanut butter, 1 Tbsp brown sugar, 1 clove of garlic (minced), ½ tsp grated fresh ginger, 2 Tbsp lime juice, 2 tsp soy sauce, and ¼ cup neutral oil (anything light flavored) in a bowl and whisk until smooth.

Prepped vegetables on a cutting board

You should also have time to prep the vegetables while the tofu presses. Slice one red bell pepper, one cucumber (depending on the size you may only need half), grate one carrot using a cheese grater, and pull about ½ bunch cilantro leaves from the stems.

Cubed tofu being sprinkled with cornstarch

After the tofu has pressed, transfer it to a cutting board and cut it into ½-inch cubes. Place the cubes in a bowl or shallow dish, then sprinkle with ¼ tsp salt and 2 Tbsp cornstarch. Gently toss the tofu until it is coated in cornstarch.

Crispy tofu in a skillet

Heat 1 Tbsp cooking oil in a non-stick skillet over medium heat. Once hot, add the tofu and cook until golden brown and crispy on all sides. Remove the tofu from the heat.

package of rice noodles

Lastly, cook the rice noodles. I used vermicelli, but if you can find a slightly wider rice noodle that may work better because they won’t tangle as much. I used one 8 oz. package of rice noodles.

Cooked rice noodles draining in a colander

Bring a pot of water to a boil. Once boiling, add the noodles and boil for about three minutes, or the recommended time on the package. Drain the rice noodles in a colander and rise briefly with cool water. Let them drain well.

rice noodles in a bowl topped with tofu, bell pepper, cucumber, and carrots

Now it’s time to build the bowls! Place ¼ of the rice noodles in each bowl. Top with bell pepper, cucumber, carrot, and tofu.

Finished peanut tofu noodle bowl, minus dressing

Top the bowl with chopped peanuts and fresh cilantro.

Peanut lime dressing being drizzled over a peanut tofu noodle bowl

And finally, drizzle that delicious peanut lime dressing over top of the peanut tofu noodle bowls when you’re ready to eat!

Half-stirred peanut tofu noodle bowl with a fork in the center

The post Peanut Tofu Noodle Bowls appeared first on Budget Bytes.

Peanut Butter Chocolate Brownie Bars

Welcome to 2021. We had sort of, um…an abrupt beginning to the New Year. After a punishing 2020 where the pandemic pretty much upended everything in our lives, a lot of us were looking forward to some stability, seasoned with some optimism about the virus, but things took a decidedly different turn in a direction not many of us could imagine. I stepped away from…

Welcome to 2021. We had sort of, um…an abrupt beginning to the New Year. After a punishing 2020 where the pandemic pretty much upended everything in our lives, a lot of us were looking forward to some stability, seasoned with some optimism about the virus, but things took a decidedly different turn in a direction not many of us could imagine. I stepped away from a few things which allowed me a little time to get my mojo back and regroup.

The lockdowns (plural) and the pause for the holidays allowed me to sort through stuff in my kitchen drawers and clear a path to sanity in my office to face-down that pesky end-of-the-year paperwork. I organized the desktop on my computer (a task I highly recommend tackling), changed my newsletter service, deleted some passive-aggressive messages (still not sure I understand the point of those…) that were taking up valuable space in my head, retreated from the online world, bereaved the passing of a family member, took a step toward overcoming yet another leak as the plumber assured me the plumbing store would have toilets back in stock by the end of January (I hope he was talking about 2021), and emotionally regrouped to begin what I’m sure will be a fabulous a new year.

Continue Reading Peanut Butter Chocolate Brownie Bars...

Quick Tofu Stir Fry

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, super easy, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

The post Quick Tofu Stir Fry appeared first on Budget Bytes.

Here’s a little quickie for you this weekend! This super simple tofu stir fry is a riff off of my favorite Beef and Cabbage Stir Fry. It’s super fast, easy, filling, inexpensive, and endlessly customizable. Keep reading to see all the possibilities for making this tofu stir fry your own!

Quick Tofu Stir Fry in a skillet with sriracha and a bowl of peanuts on the side

Use any Stir Fry Sauce

This recipe is so flexible that you can literally use any type of stir fry sauce, so go with whatever you like best. The stir fry sauce for the Beef and Cabbage Stir Fry, which this recipe is based upon, is a spicy and super simple 4-ingredient sauce, but I switched it up this time and used a non-spicy sauce, then just added sriracha on top for heat as needed. Feel free to use that original sauce, something a little less sweet like the sauce used in my Ground Turkey Stir Fry, a richer oyster based sauce like in my Garlic Noodles with Beef and Broccoli, or even something a little sweeter like a bottled sweet chili sauce. It’s so flexible!

Change Up the Vegetables

I love using bagged coleslaw mix (shredded cabbage and carrots) in stir fry because there’s no prep involved, it’s filling, and it’s still super inexpensive. I used about ½ of a 1 lb. bag of mix here, but you could probably even add more if you want it more vegetable heavy. You can shred your own cabbage and carrots (you’ll want about 5 cups), or even use a bag of frozen stir fry vegetables in place of or in addition to the shredded cabbage.

If using frozen vegetables, I suggest adding them to the skillet before the cabbage because they’ll need a little longer to cook. If you are increasing the amount of vegetables, you may wan to also increase the sauce and add half to the tofu and half after adding the vegetables.

Substitute the Peanuts

If you don’t like or can’t have peanuts, don’t worry! They’re totally optional. I love the crunchy texture they add to the dish, but you can either leave them out, substitute with another nut (maybe cashews or almonds), or add a few sesame seeds to the stir fry at the end. It’s up to you!

How are the Leftovers?

I’m going to call the leftovers of this one “subjective.” Haha! Dishes like this will seep water as they sit in the refrigerator and the cabbage (or other vegetables) will soften further, but that wouldn’t stop me from reheating and enjoying the leftovers. If you’re a bit more sensitive to texture and flavor changes, you may not enjoy the leftovers.

front view of three bowls full of quick tofu stir fry
three bowls of quick tofu stir fry

Quick Tofu Stir Fry

This super fast and inexpensive tofu stir fry is super filling, easy enough for busy weeknights, and endlessly customizable!
Total Cost $3.82 recipe / $0.96 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 272.43kcal
Author Beth – Budget Bytes

Ingredients

Stir Fry Sauce

  • 3 Tbsp soy sauce $0.18
  • 2 Tbsp brown sugar $0.08
  • 2 Tbsp water $0.00
  • 1 tsp toasted sesame oil $0.10
  • 2 cloves garlic, minced $0.16
  • 1 tsp freshly grated ginger $0.10

Stir Fry

  • 2 Tbsp cooking oil $0.08
  • 14 oz. extra firm tofu $1.79
  • 1/4 cup chopped peanuts $0.12
  • ½ lb. coleslaw mix (shredded cabbage and carrots) $0.90

Toppings

  • 2 green onions, sliced $0.20
  • 1 Tbsp sriracha (optional) $0.11

Instructions

  • Prepare the stir fry sauce first. In a bowl combine the soy sauce, brown sugar, water, toasted sesame oil, minced garlic, and grated ginger. Set the sauce aside.
  • Slice the green onion and chop the peanuts.
  • Take the tofu out of the package, draining away any liquid from the package (no need to press the tofu as the water will be cooked out). Crumble the tofu into a bowl.
  • Heat the cooking oil in a large skillet over medium-high. Once the skillet and oil are very hot, add the crumbled tofu and stir fry for about 5 minutes, or until there is no longer any water pooling on the bottom of the skillet.
  • Add the prepared stir fry sauce to the skillet and continue to cook and stir for 2-3 minutes more. Finally, add the slaw mix and chopped peanuts and stir fry for 1-2 minutes more, or just until the cabbage begins to wilt. Top with sliced green onions and a drizzle of sriracha, then serve!

Nutrition

Serving: 1serving | Calories: 272.43kcal | Carbohydrates: 16.98g | Protein: 14.53g | Fat: 17.73g | Sodium: 815.75mg | Fiber: 3.33g
close up of quick tofu stir fry in the skillet

How to Make Quick Tofu Stir Fry – Step by Step Photos

stir fry sauce in a white bowl with a fork

Make the stir fry sauce first. In a bowl, combine 3 Tbsp soy sauce, 2 Tbsp brown sugar, 2 Tbsp water, 1 tsp toasted sesame oil, 2 cloves of minced garlic, and about 1 tsp grated fresh ginger. Set the sauce aside.

chopped peanuts and sliced green onion

Chop ¼ cup peanuts and slice two green onions.

tofu and coleslaw mix

These are the two main ingredients in this super simple stir fry–tofu and shredded cabbage and carrots (coleslaw mix). You can switch up the vegetables or add more if you’d like. See the notes above the recipe for ideas.

crumbled tofu in a bowl

Take the tofu out of the package, draining away any liquid (there is no need to press the tofu for this recipe because the excess water will be cooked out). Crumble the tofu into a bowl.

sauce being added to cooked tofu in the skillet

Heat 2 Tbsp cooking oil (your favorite kind) in a large skillet over medium-high heat. Once the oil and skillet are hot, add the crumbled tofu and stir fry until there is no longer any liquid pooling in the skillet. Pour the prepared sauce over top and continue to cook and stir for 2-3 minutes more.

shredded cabbage and carrots added to the skillet

Finally, add the shredded cabbage and carrots, and the chopped peanuts to the skillet. I used half the bag, or about ½ lb., but you could probably add more if you’d like. Continue to cook and stir for only 1-2 minutes more, or just until the cabbage begins to wilt.

Sriracha being drizzled over the skillet

Top the stir fry with sliced green onions and a drizzle of sriracha, then serve!

three bowls of quick tofu stir fry

The post Quick Tofu Stir Fry appeared first on Budget Bytes.