We’re officially a week out from Christmas, and today is the first day of Hanukkah, so I’m guessing many of you are knee deep in final holiday preparations, shopping and cooking. I, for one, have been looking for ways to streamline my weekdays so I can focus on all things holiday (I’m almost done shopping, hosting family at the end of the week, and still have essentially all of my wrapping to do).
The other night, I threw together dinner using all Trader Joe’s ingredients - everything came together in about 30 minutes, was relatively healthy, and got the husband stamp of approval. When I shared a photo (above) of the dish on Instagram, most of you were excited to get the recipe (for the two of you who didn’t want it, you’re getting it anyway, Merry Christmas, love you!).
But! Before we get to the recipe, I want to extend my gratitude for your enthusiasm and support for my work this year. I truly did not expect the amazing response that this newsletter has gotten. Thank you for keeping me motivated and inspired to do this work - you guys are the best.
Wishing you and yours a very happy, healthy, love-filled holiday!
Trader Joe’s Creamy Stir Fried Noodles with Tofu and Vegetables
By Lauren Kretzer
Serves 4
Ingredients:
3 Tbsp avocado oil or extra virgin olive oil, divided
1 (14 oz) package firm tofu, drained, patted dry and cut into ¾” cubes
¼ cup tamari or soy sauce
3 Tbsp tahini
1 Tbsp peanut butter
2 Tbsp pure maple syrup
2 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 cloves garlic, minced
1/8 tsp ground ginger
1 (18 oz) package Trader Joe’s Asian Style Vegetable Stir Fry mix
1 (21 oz) package Trader Joe’s Thai Wheat Noodles
½ cup Trader Joe’s Crunchy Chili Onion Peanuts, roughtly chopped
Trader Joe’s Sriracha Sauce and fresh lime wedges, for serving
Instructions:
In a large wok or nonstick pan, heat 2 Tbsp avocado oil (or olive oil) over medium high heat. Add tofu and saute for 10-11 minutes, or until tofu is lightly golden on most sides. Transfer tofu to a plate and set aside.
While tofu is cooking, prepare creamy sesame sauce: In a small bowl, whisk together tamari/soy sauce, tahini, peanut butter, maple syrup, sesame oil, vinegar, garlic and ground ginger. Set aside.
To the wok, heat remaining 1 Tbsp of avocado oil (or olive oil) over medium high heat. Add Trader Joe’s Asian Style Vegetable Stir Fry mix and saute for 5 minutes, or until vegetables are crisp tender. Add Trader Joe’s Thai Wheat Noodles and creamy sesame sauce – stir fry for 3 minutes, tossing noodles gently to combine with vegetables and coat evenly with sauce. Remove from heat and gently fold in tofu.
Serve immediately, topped with chopped Trader Joe’s Crunchy Chili Onion Peanuts. Serve with Trader Joe’s Sriracha Sauce and fresh lime wedges.