Vegetable Stir-Fry With Tofu |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Recipe from 8 Weeks to Optimal Health by Dr. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice. Ingredients:
1 lb baked tofu, pressed |
8 cups vegetables (options include onions, carrots, peppers, mushrooms, celery, broccoli, asparagus and mung-bean sprou) |
1 tablespoon canola oil |
1/4 cup natural soy sauce |
2 garlic cloves, mashed |
2 tablespoons light brown sugar |
1 teaspoon gingerroot, finely chopped |
1 teaspoon dark-roasted sesame oil |
Directions:
1. Slice the tofu into strips and arrange on a plate with prepared vegetables, separated by variety. (You may be able to buy mixed stir-fry vegetables in packages from your supermarket.).
2. Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.
3. Add the canola oil to a large skillet or wok, place over medium-high heat, and add vegetables. Cook sturdier vegetables first, saving tender ones like bean sprouts and asparagus for later. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning.The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.
4. Add the tofu and the flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.
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