Posted by: Gluten Free Muse | February 28, 2010

Stir Fried Friday!

Friday was quite a day! I expected to be completely dead at the end of the day, but I was actually pretty energetic.

I got up at 5AM and swam for 45 minutes and finished it up by sprinting a mile. Feels so great to run fast after swimming! Not sure why, but it really feels like you can run forever and as fast as you know how.

The workday was super busy, not too stressful, but just really busy. I worked nonstop from 7AM until 5:30PM! I got a lot accomplished though and was still able to make it to my 6:30 PM Hot Power Fusion Yoga class. Just what I needed. I feel like I am on the verge of getting a horrible sinus infection and thought this class would help. It helped last night, but I got up this morning and felt worse! So I took some sinus medicine and did my netti pot, and that seemed to help a bit. It is super weird because I sound so sick, but I feel completely fine! I ran my 9 miles for the half marathon training plan and then hit up the 10 AM C2 Yoga class and was going strong the entire time…I hope I don’t get surprised by this thing! I should get more sleep tonight to try to get ahead on this little bug.

Anyways, last night, I came home and decided I would make stir fried veggies with seared tofu. I didn’t really stir fry, but I more sauteed veggies. They were sooooo good! Just what I needed for my semi-sick self. The recipe was one of my throw it a big pan recipes and turned out great!

I started with 1/2 a chopped chilean sweet onion, 10 sliced baby portabello mushrooms, and fresh chopped ginger.

Then I chopped up my veggies…

Broccoli Rabe, cucumber, spinach, and leftover kabocha squash and brussel sprouts

Then I heated up my sautee pan and used some coconut oil as my base for sauteeing the veggies.

This stuff is awesome! Heather Eats Almond Butter got the idea in my head, and I am hooked on coconut oil and butter 🙂

Then I put the onions, mushrooms, ginger, and garlic into the oil to soften until they were translucent.

sizzle, sizzle, sizzle 🙂

Then I added the veggies! Meanwhile, I had been drying my tofu. I sliced the tofu width-wise about .5 inches thick. Then I cut the tofu into diagonals. I put paper towels on a dish, laid out the tofu, and put another paper towel and plate on top to press out all the liquid. It works pretty well. Then I put a little toasted sesame oil into a small sautee pan and seared the tofu on both sides.


Meanwhile, I added some tamari soy sauce and chili paste to my veggies for some seasoning.

gluten free!

Would like to make this from scratch, but this is more convenient. You can find it in the ethnic aisle at your grocery store.

Lastly, I made HEAB’s World’s Easiest Peanut Sauce….soooo good! I used 2 TBSP raw almond butter, a couple squirts of lime juice (didn’t have fresh, but want to try that), a couple squirts of tamari, 1/2 a packet of stevia, and some water to thin it out…and….TA DAH!!! Dinner is served 🙂

If you try this recipe, let me know what you think!!



  1. I wish I could try this recipe! Great pictures, sweetie. Maybe you can do some freelance iPhone food photography on the side? 🙂 Love you!

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