Vegetable Stir-Fry with Tofu

Yield: 6 servings

Ingredients

1 pound baked, pressed tofu, sliced into strips

1 cup sliced green bell pepper

1 cup sliced red bell pepper

1 cup sliced carrot

1 cup sliced onion

1 cup sliced celery

1 cup sliced mushrooms

1 cup broccoli florets

1 cup sliced asparagus

1 Tablespoon canola oil

Flavoring:

1/4 cup dry sherry

1/4 cup soy sauce

2 cloves garlic, mashed

2 Tablespoons light brown sugar

1 teaspoon finely chopped gingerroot

1 teaspoon dark roasted sesame oil

Serve over cooked rice or noodles

Add To

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

Please note that some ingredients and brands may not be available in every store.

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