A quick and easy meal that’s simple yet filling.

From Rachel Oberg, GB Guido’s Produce Team Member and Dinner Specialist

Serves 4

3 tablespoons canola oil
1-15 ounce package tofu, drained and cut into 1 inch cubes
Pinch of salt
1 cup sliced carrots
1 cup sliced celery
1 cup snow peas, strings removed
1 cup bean sprouts
6-8 tablespoons teriyaki sauce

Heat 2 tablespoons of the oil in a large skillet or wok over medium high. When the oil is hot, add the tofu and a pinch of salt. Cook (working in batches if needed so the pan isn’t over-crowded), turning as needed, until crispy, about 6 minutes. Add the remaining 1 tablespoon of oil along with the carrots and celery. Cook, stirring often, until veggies have lost just a bit of their crunch, 3 to 5 minutes. Add the snow peas and bean sprouts and cook for 1 to 2 minutes more. Add the tofu back to the skillet, stir in the teriyaki sauce, and cook for 1 minute more.


Serve the stir fry with jasmine rice with scallions, potstickers, Spicy Asian Salad, and some mango sorbet. A glass of champagne would pair nicely with the meal.