Tofu Stir Fry

Almond Butter Tofu Stir Fry

Hi there, guys! How’s it going? I hope you had a great weekend! I had a busy weekend with fun festivities. In my world, festivities= food!! Good thing I didn’t go too crazy and overindulge this time- I know my limits, sometimes. 😉 The past few weeks have been pretty busy, so busy that I had to take a break from my blog a couple weeks ago just to help me unwind me. My blogging schedule became inconsistent and I was having trouble finding a balance so taking a break was definitely helpful. I can finally say what I’ve been up to! I have been spending lots of time job hunting and interviewing and landed a new position! For the first time in 6 years, I will no longer be working in healthcare. It is bittersweet but I’m ready for a new challenging opportunity!

So what does this mean for TFP? I will still continue to blog and will try to remain consistent with my posts as much as I can. However, working in an entirely new field may be overwhelming for me and it will take time for me to adjust to something new. If I suddenly don’t blog as frequently, it’s not because I’m trying to be neglectful. I am just going through a transition stage. Although I am thankful for the opportunities TFP has exposed me to, unfortunately, it does not fully pay my bills. However, it is a nice hobby that I truly enjoy!

Anyway, I have a new recipe to share with you today! I created this almond butter tofu stir fry dish before and featured it on my Instagram a while back ago but I didn’t provide the recipe for it. Give it a try and let me know what you think!

Almond Butter Tofu Stir Fry

Yield: 4


14-ounce package of tofu, cut into cubes
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 head of broccoli, chopped
1/2 of one red bell pepper, thinly sliced
1/2 of one yellow bell pepper, thinly sliced
1/2 of one white onion, sliced
1/2 cup creamy almond butter
2 tablespoons light soy sauce
1 tablespoon honey
3 tablespoons hot chili oil


  1. Heat olive oil and minced garlic in a wok over medium high heat. Add cubed tofu into the wok. Stir and cook until they turn a light golden color. Turn each cube over and repeat.
  2. Add broccoli, bell peppers, and onion into the wok and stir occasionally.
  3. Meanwhile, in a small bowl, mix almond butter, soy sauce, honey, and chili oil until all ingredients are thoroughly mixed.
  4. Pour sauce into the wok and mix well with all of the ingredients. Serve immediately over rice and enjoy!

What did you do over the weekend?

What are you planning to have for dinner tonight?



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