Vegetable Stir-Fry With Tofu

"Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. 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."
 
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photo by Hadice photo by Hadice
photo by Hadice
Ready In:
35mins
Ingredients:
8
Serves:
3-4
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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
  • Flavoring Mixture

  • 14 cup natural soy sauce
  • 2 garlic cloves, mashed
  • 2 tablespoons light brown sugar
  • 1 teaspoon gingerroot, finely chopped
  • 1 teaspoon dark-roasted sesame oil
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directions

  • 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.).
  • Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.
  • 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.
  • 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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Reviews

  1. I marinated my tofu in a sauce similar to the sauce used here. I also pan fried it instead of baked it (I like crispier tofu.) I slightly reduced the amount of veggies. Simple and light, the brown sugar cuts out a saltiness of the soy sauce. I served mine over jasmine rice. GOOD. Water chestnuts and baby corn absorbed the sauce the best. My sauce didn't really thicken either, I would recommend a little cornstarch as well.
     
  2. This took me longer than 20 minutes to make but that was because I did not get the baked tofu and I marinaded it in the flavoring mixture then cooked it in the pan on low heat for about an hour so that it would get a "thick skin." I used carrots, cauliflower, broccoli, bell pepper, and celery and they came out very nicely.
     
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RECIPE SUBMITTED BY

I am married and spend my time as a "home manager." [This is the PC way of saying that I'm a homemaker :o)] My daughter is a toddler and a joy most of the time. I'm blessed that she loves vegetables... she will even pick them over carbs! I have always loved to cook and I like to try new things. It is hard for me to stick to a recipe though... I'm always changing things which is why I chose "Chef Tweaker". Reviews: I follow the suggestions that are on the stars. 5 Stars = Outstanding! 4 Stars = Loved it 3 Stars = Liked it 2 Stars = OK 1 Star = Didn't Like it No Star = Posting a comment only (I use this when I've tweaked too much!) Pet Peeves: Recipe ingredients not written in the order required in the recipe. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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