Wanna-be Asian Stir Fry with Tofu Knots

Hey Everyone,

I was almost going to be too lazy to update this tonight, but my husband just supplied me with some post birthday Peeps on a stick and so, I think I've got enough sugar in me to whip this out really quick.

This week, I had my first ever trip to an Asian Market, where my friend suggested, among other things, these beancurd/tofu noodle knot things, which she said was just like the ones her mom had made for us on Chinese New Year, but a little easier, so they're generally what she gets for something quick.

Picture taken AFTER I had already dumped all of the knots out.

Well, last night was my birthday, so by the time it came to figuring out what I was making tonight, we did something we haven't done in a while and just stopped by Walmart to grab a bag of frozen veggies (a stir fry package with like water chestnuts, broccoli, carrots, snap peas, and that sort of thing), and some sauce to go along with it all.

So today, all I had to do was chop up some red cabbage and green peppers to go along with it all and steam the veggies up top as I cooked the pasta below (like I did a few recipes ago with the spinach if you need a visual). As the internet told me, the knots take about 30 minutes to really soften up properly and fully, so I let it all sit for a while, while I heated up a pan with some Smart Choice butter stuff and two cloves of garlic. The garlic was mainly because my husband got me a mortar and pestel for valentines and I was dying to use it....turns out garlic is DEFINITELY not the right consistency to be mashed in said tool. I'll need to wait, as I figured, until I have something that lends itself better to being smashed/ground to a pulp/dust. It was worth a try though. Garlic's good for you. 

Once that was all done I just poured the knots and the veggies into the pan, along with the sauce, and just let them mingle there for a bit in the heat.

I enjoyed it (and the knots have like 18 grams of protein each serving), though Thomas says he'd like it to be a little saltier next time. So, here's to next try!