Fry it Up

MyFitnessPal has been calling to me today.

And I haven’t answered. Not to input my water intake, not to gauge calories burned during exercise, and not to list any of the food I ate.

I think tracking calories can be a fantastic tool for trying to lose or maintain weight,  but it is definitely easy to get addicted to the number game. That’s why I’m taking a step back for a week to see where I end up. I don’t want to be consumed by numbers or calories–far from it!

 

In fact, I think I need to jazz up my own scale to remind myself that the number I see is not as important as the number of friends I have, the number of true loves in my life, or the amount of happiness I know I can attain.

Of course, that means I had no idea how many calories were in the Thai Tofu Peanut Stir Fry I made tonight. I didn’t care. It was divine.

I used the same recipe I concocted last time with a few different veggies.

Broccoli, cauliflower, onion, mushrooms, and mini sweet peppers.

Sauteed over medium high heat in olive oil for about 10 minutes.

I moved a block of tofu from the freezer to the fridge last night in preparation for tonight’s stir fry.

Dried, cubed, and sauteed in a saucepan over medium heat until golden brown, about 8 minutes.

Then I made the same kick-ass Thai peanut sauce I made last time. This is the best stir fry sauce I’ve ever had, so I’m pretty proud that I made it myself.

  • 2 tbsp powdered peanut butter
  • 1 tbsp water
  • 1 tbsp rice wine vinegar
  • 1 tbsp reduced sodium soy sauce
  • 1/2 tsp garlic powder
  • pinch of ginger
  • dash of red pepper flakes

Along with having the foresight to thaw my tofu last night, I also had the foresight to make a batch of brown rice this morning. I hate waiting for rice to cook when I’m hungry, so I was really glad it was ready and waiting for me at home. After the 10 minutes of prepping and 10 minutes of cooking, dinner was ready in a flash!

Topped with more red pepper flakes and a handful of peanuts. I savored every last bite.

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4 thoughts on “Fry it Up

  1. I hate waiting for rice to cook too so I usually get minute rice. Any idea if it’s less healthy than it’s slower cooking counterpart?

    • Based on what I’ve read, instant rice is only slightly less healthy for you than regular rice. It loses a few nutrients in the pre-cooking process, but companies tend to make up for it by spraying the rice with extra nutrients prior to packaging. It also a bit less flavorful and more prone to have broken grains. The only reason I tend to take the extra time is that I’m more inclined to process food myself these days rather than have others process it for me. But for a quick fix, instant rice is a pretty good swap!

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