EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1514/
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
|
|
|
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.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1514/