https://www.petersburgiga.com/Recipes/Detail/1514/Vegetable_Stir-Fry_with_Tofu
Yield: 6 servings
1 | pound | baked, pressed tofu, sliced into strips | |
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1 | cup | sliced green bell pepper | |
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1 | cup | sliced red bell pepper | |
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1 | cup | sliced carrot | |
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1 | cup | sliced onion | |
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1 | cup | sliced celery | |
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1 | cup | sliced mushrooms | |
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1 | cup | broccoli florets | |
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1 | cup | sliced asparagus | |
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1 | Tablespoon | canola oil | |
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Flavoring: | |||
1/4 | cup | dry sherry | |
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1/4 | cup | soy sauce | |
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2 | cloves | garlic, mashed | |
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2 | Tablespoons | light brown sugar | |
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1 | teaspoon | finely chopped gingerroot | |
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1 | teaspoon | dark roasted sesame oil | |
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Serve over cooked rice or noodles | |||
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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.
https://www.petersburgiga.com/Recipes/Detail/1514/Vegetable_Stir-Fry_with_Tofu
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