Broccoli and tofu stir fry, & frozen lunch boxes

With full time studying starting up again, and full time work Monday to Friday… my weekdays are often packed and I often have to do school stuff in the evenings after work.  Making 3 packed lunches on Sundays, and hoping I can make some more on Wednesday is no longer sufficient as most weeks now I also need to have a packed dinner for 3 or more days a week.  So… I’ve cleared the top shelf of my freezer, and whenever I do have time to cook extra, I pack extra and freeze them.  Today I feature a simple tofu & broccoli dish, and an example of my freezer dinners.

IMG_20171008_143023_132.jpgIngredients :

  • 1 head of broccoli
  • 1 packet tofu
  • 3 cloves sliced garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • splash of water
  • splash of cooking oil
  • Dash of white pepper

Method

  1. Heat oil until almost smoking.  Stir in garlic until starting to brown
  2. Throw in tofu, splash of water, and cover for 3 minutes
  3. Throw in broccoli, another splash of water, and cover for 3 minutes.
  4. Add in pepper, oyster & soy sauce, stir fry.
  5. Serve & enjoy!

IMG_20171008_142629.jpgShow in the picture is 3 takeaway boxes, which I will freeze once sufficiently cold.  On the left is brown jasmine rice, cooked with sliced kelp.   The kelp is both increased flavour and increased nutrition.  In the middle, a little hidden by the rice, is a pie-slice of the roubing in the previous blog post, and on the right is the tofu & broccoli from above.  When I pack meals for freezing, I stick to meat and veges which I know won’t deteriorate upon freezing and reheating.  I don’t use fish or seafood for example.  But meat, harder tofus, and harder vegetables are okay.

I don’t cook the rice specially, the kelp is added at the beginning with the usual amount of water, and I use a rice cooker.  Brown rice does require slightly more water, and slightly longer cooking time than white rice.

 

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3 thoughts on “Broccoli and tofu stir fry, & frozen lunch boxes

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