It’s Friday!!!  Let the last weekend of summer begin – I call it the last weekend because school starts on Monday, so it’s not officially the last weekend, but it sort-of is at our house…Anyways, I digress.  After our chat about Tofu and Tempeh earlier this week, I decided to feature a recipe with either tofu or tempeh in it.  Tofu won out in this time (the organic tofu was on sale for a fabulous price, and I couldn’t pass it up), but tempeh could easily be substituted…or if you are not a tofu or tempeh person (as my husband is not), chicken is an excellent alternative IPS.

If you follow those simple “rules” cooking with tofu is a breeze.  In this Udon Noodle Stir Fry with Honey Ginger Tofu recipe the tofu is cooked in a honey ginger sauce that is to.die.for!  It is so yummy, the tofu absorbs it, giving it tons of honey ginger heavenly flavor in every last bite – seriously folks, healthy cooking is anything but bland!  Then there’s the udon noodles IPS.

Udon noodles are a Japanese style noodle made from whole wheat, and they are scrumptious.  In this recipe they are covered with stir fried veggies, and a light Asian flavored sauce, making them the perfect base for the tofu.  I served this to guests and they raved about it, and had no idea it was a healthy meal, full of whole grains, veggies, and protein.  It also comes together super fast, so basically there is nothing not to like about this recipe!  I highly recommend you make it asap – you will thank me, I promise IPS :).