Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
30 mins
Prepare the cranberry sauce first or use leftovers. Press the tofu. Place the cranberry sauce with the extras and simmer away. Prepare the bok choy and remaining ingredients. Start poaching the tofu chunks and simmering the soba noodles. Saute the bok choy and finish the stir fry as you toss it altogether. Serve the stir fry on top of the noodles. To make this gluten-free, use tamari instead of traditional soy sauce and rice noodles instead of soba.
This almost traditional cranberry sauce is lightly infused with Star Anise and a pinch of Chinese 5 spice which gives a festive, yet Asian inspired bite.
Tofu is fabulous in stir-fry whether you avoid meat or not. Allow some time to press & drain the tofu as it adds to the texture and helps with the cooking process. This poaching method is faster than pan frying, no oil is needed and it is still flavorful.
Leftover Cranberry Sauce is the perfect base for this zippy Asian sauce. With a light saute of bok choy and a sprinkle of cashews it quickly turns into a delightful dinner.
Enjoy these slick noodles with any stir fry of vegetables. This dish is especially popular during Chinese New Year when the long noodles symbolize a long life— just beware not to break any of them and ruin your chances. For a gluten-free option use brown-rice or Asian rice noodles.
