Vegetable Stir-Fry with Tofu

Yield:
6 servings

Ingredients:

  1. 1 pound baked, pressed tofu, sliced into strips
  2. 1 Tablespoon canola oil
  3. Flavoring:
  4. 1/4 cup dry sherry
  5. 1/4 cup soy sauce
  6. 2 cloves garlic, mashed
  7. 2 Tablespoons light brown sugar
  8. 1 teaspoon finely chopped gingerroot
  9. 1 teaspoon dark roasted sesame oil
  10. 1 cup sliced onion
  11. 1 cup sliced carrot
  12. 1 cup sliced red bell pepper
  13. 1 cup sliced mushrooms
  14. 1 cup sliced celery
  15. 1 cup broccoli florets
  16. 1 cup sliced asparagus
  17. 1 cup sliced green bell pepper
  18. Serve over cooked rice or noodles
Directions:

Arrange tofu and prepared vegetables on a large plate, separated by variety. (You may find stir-fry ready-cut vegetables in the produce department).

Flavoring:
Stir together sherry, soy sauce, garlic, brown sugar, gingerroot and sesame oil until the sugar dissolves and set aside.

Add the canola oil to a large skillet or wok and place over medium high heat. Add and begin cooking sturdier vegetables first (peppers, carrot, onion and celery.) After a few minutes add mushrooms, broccoli and asparagus. 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.

Add the tofu and flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.

Source: 8 Weeks to Optimum Health


TDS 3