Sweet and Hot Stir Fry

Last week I made a massive batch of my mom’s famous coleslaw for a health fair I was working. I used bags of shredded carrots and broccoli slaw as the base, and had one bag leftover of each that I never used. Since I was slaw’d out, I decided to use the pre-shredded veggies as a stir fry base and had a meal in minutes that couldn’t have been easier.


  • 1 bag broccoli slaw (made from the sweet stems of broccoli)
  • 1 bag shredded carrots
  • sweet and hot sauce (or any stir fry sauce you like)
  • 1 package Nasoya cubed tofu
  • 1 peach, diced
  • canola oil

I heated some canola oil in a pan for a minute or so before dumping in the drained tofu cubes. I let those cook for a minute then added in the entire bags of slaw and carrots, some sauce, and the diced peach for added sweetness. Cook until the veggies start to soften then plate and enjoy! I wasn’t in the mood for more food, but this would be great over a bed of brown rice.

One Comment

  1. Pam
    Posted July 28, 2010 at 10:00 am | Permalink

    Mmm yummy post! This reminds me.. Guess where I walked to for lunch yesterday in Boston – New Saigon in Chinatown! You introduced me to that place. Cheap and delicious! $3.50 for 3 cold tofu wrap’s with carrots and rice.

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