Category Archives: main dish

Tofu Veggie Stir Fry

tofu veggie stir fry

I’m back! More than 2 years later, I haven’t stopped cooking or developing recipes but I’ve gotten into the habit of sharing them in Instagram or Facebook with a simple iPhone photo and an ingredient list. Because…active 2-year old and full-time job and it’s just easier. However, I’m going to attempt to blog occasionally again, so happy reading!

With a somewhat picky 2-year old, when I make something he eats all of (instead of picking out some parts or outright refusing in favor of yogurt or cereal), I consider that a win and make it again and again. This recipe is great because it is easy to choose any veggies you like, and you can even swap in chicken or beef instead of the tofu (or just make this a veggie stir fry). Veggies I’ve used in various combinations are: Carrots, celery, baby corn, mushrooms, green beans, snow peas, snap peas, broccoli, cauliflower, baby bok choy…you get the idea.

A very important element of this dish is the tofu preparation – instead of frying tofu which can take long time and make a mess, I bake it until it’s crispy so you get the same texture. It also helps to make sure that the tofu, which is pretty smooth raw, is nice and textured so the sauce sticks.

Tofu Veggie Stir Fry

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour



2 16-oz containers of firm tofu
1 tsp sesame oil
1 tsp olive oil
1 onion, chopped
4 garlic cloves, minced
4 cups of fresh veggies of your choice, cut into bite-sized pieces (mushrooms, broccoli, green beans, carrots, etc.)
3 Tbsp rice vinegar (I like Nakano)
3 Tbsp gluten-free soy sauce or Tamari
1 tsp fish sauce (I use Red Boat)
1/2 tsp sriracha (optional)
2 Tbsp hot water
1 tsp corn starch


  1. Preheat the oven to 375 degrees and grease an 12x16 baking sheet or jelly roll pan.
  2. Prepare tofu using this preparation.
  3. Meanwhile, heat sesame and olive oils in a wide pot. Add onion and saute over medium heat for 10 minutes until onions are soft. Add garlic and saute another 2-3 minutes, watching to make sure the garlic does not burn.
  4. Add your choice of veggies and cook another 10 minutes, stirring often. Add rice vinegar, soy sauce, fish sauce and sriracha (if using), bring to a boil, then cover and simmer for 5 minutes.
  5. Whisk corn starch into the hot water (don't do it the other way around or it may seize up and be lumpy).
  6. Remove tofu from the oven and use a spatula to scoop it into your pot. Stir to incorporate. Bring to a boil and stream in cornstarch slurry, stirring constantly until sauce thickens. Remove from heat.
  7. Serve over steamed rice or rice noodles.


Roasted Sweet Potato & Apple Soup

Oh my goodness, what a busy few months! I am thrilled to share that Avi and I are expecting our first child, set to join our family in November. We could not be more excited but I haven’t been cooking and baking nearly as much because I’ve been so tired (and I just started a new job!) but I am finally getting back into the swing of things. Thanks for being patient while I’ve been away and look forward to lots of new recipes in the coming months!

roasted sweet potato & apples soup via Chosen Bites #glutenfree #dairyfree #vegan

Soups are a stand-by weeknight dinner for us, and I’m always looking for new and different ways to mix things up. However, this soup is one that I keep making over and over again. It’s great hot or cold, it’s pretty no-fuss once you have all of the items chopped (and you don’t have to peel anything! Just scrub), and it can be served as an appetizer or a full meal if you throw in a few pieces of crusty gluten-free bread.

roasted sweet potato & apple soup via Chosen Bites #glutenfree #dairyfree #vegan

This is soup is also incredibly versatile.  The preparation method adds an incredible depth of flavor and can be used with any number of fruit and vegetable combinations, so whatever you have in your fridge right now will probably make a great soup.


Roasted Sweet Potato & Apple Soup


2 large sweet potatoes (or a small butternut squash)
2 green apples
1 large onion
1 leek, split and cleaned
2 carrots
2 celery ribs
6 garlic cloves
2 Tbsp olive oil
1 tsp sea salt
1/4 tsp black pepper
5 cups water
2 tsp lemon juice + more to taste


  1. Preheat the oven to 375 degrees and grease two large baking sheets.
  2. Chop veggies and apple into large but evenly sized pieces. Smash and peel garlic cloves. Toss with olive oil, salt, and pepper and spread evenly between the two baking sheets (you don't want things to be too crowded, they will steam rather than roast).
  3. Roast in the oven for 40-60 minutes until everything is browned and soft.
  4. In the meantime, heat water in a large stock pot. When veggies are done, add them to boiling water, turn down flame and simmer for 10-15 minutes.
  5. Using a stick/immersion blender, blend everything until smooth. Stir in lemon juice and add additional lemon juice, salt, and pepper to taste. Serve hot or cold topped with your choice of minced herbs.

Butternut Squash Mac & Cheese


butternut squash mac & cheese via Chosen BitesHi readers! This week Chosen Bites is featured over on The Nosher, MyJewishLearning’s food blog. Hop on over and check out my interview with resident food expert Shannon Sarna about living a gluten-free lifestyle, and my recipe for gluten-free butternut squash mac & cheese!

The Absolute Best Way to Prepare Tofu

Roasted tofu cubes via Chosen Bites

Although I am not a vegetarian, over the last few years we have seriously cut down on the amount of meat we eat to less once a week. Instead, we eat a lot of vegetarian meals using other protein sources like dairy, eggs, beans, and tofu. Now, I realize tofu is an acquired taste and texture, but recently I have transformed a lot of tofu haters into tofu lovers by using this preparation method.

One of the biggest complaints I have heard about tofu is that it has a funny texture, and it tends to break apart if it’s not fried. Personally, I don’t like frying tofu (or much of anything) because it makes it less healthy, and guess what? You can get the EXACT same fried tofu texture with much less effort by baking it in the oven.

It’s simple–cut your tofu into evenly-sized cubes, place them on a greased baking sheet (with plenty of space between the cubes!), and then bake them in the oven until they are crispy and golden on the outside. You can bake them even longer so they are dry on the inside too, but I prefer to leave them somewhat creamy on the inside.

The best part about this preparation? You don’t have to press the tofu to remove excess water! I prefer the texture of extra firm tofu, but I buy firm tofu at Costco because it is ridiculously cheap. In the past I’ve had to press firm tofu to get the texture I like, but baking it in the oven evaporates the extra water so it ends up just how I like it.

Because baking it the oven crisps it up, tofu prepared this way will hold together really well in stir fries, curries, pad Thai, or any other dish you want to add it too, without having the added fat from frying, or the frustration of the tofu crumbling. Because the outside is drier, it also holds sauce much better than wet tofu.

But don’t take my word for it, try it for yourself and let me know what you think!

The Absolute Best Way to Prepare Tofu


1 block of firm or extra firm tofu


  1. Preheat the oven to 375 degrees and grease a large baking sheet or pan (I use a 12x16 jelly roll pan).
  2. Cube the tofu into bite-sized pieces (I usually slice the tofu in half lengthwise, then into strips, then into cubes).
  3. Place the cubes on the baking sheet, leaving at least 1/4 inch of space between each cube so none of them are touching (This is critical! The cubes won't crisp up if they are too close together! I use an entire jelly roll pan for a 1 lb block of tofu).
  4. Bake at 375 for 30-50 minutes, depending on the size of your cubes. The cubes will turn golden brown and the edges will be crispy when they are done. Bake shorter or longer depending on your desired texture (I usually do 35-40 minutes--pull one out and taste it after 30 minutes to see if it's crispy enough for you, bake longer if it's not).