Thursday, March 31, 2011

Tofu Stir-fry with Wheat Berries and Pea Shoots

This is a great last minute "whipped-up" dinner and still comes out tasting delicious. It is basically a stir-fry with the veggies I had in my fridge but instead of serving over brown rice I used wheat berries for a little variety. Then I topped with pea sprouts for a refreshing twist. I love sprouts and I can't wait to add the extras to something else tomorrow! You can cook the wheat berries ahead of time and once you mix or top with the veggie/tofu mixture it will warm up enough to enjoy.

2 carrots, thinly sliced
1 head of broccoli, cut up into small florets
1/2 cabbage, thinly sliced (or half a bag of preshredded cabbage)
1 package of firm tofu, diced
handful of pea shoots
1 cup wheat berries, cooked according to package
1/2 cup Sesame teriyaki sauce (any kind will do- i had a bottle from williams-sonoma)
1 tbsp sesame oil

Add sesame oil to large saute pan over medium high heat. Add carrots, tofu and broccoli. Cook about 5-7 minutes until softened. Add cabbage and cook another couple minutes until wilted. Add teriyaki sauce and mix through. Cook another minute and serve over wheat berries. Top with pea shoots.

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