Stir fry is always a quick, easy and delicious way to get a variety of vegetables. Try this one with tofu for Breast Cancer Awareness month. You may substitute a variety of vegetables for this recipe. For fall, try bok choy, chinese cabbage, kale, celery or any others to suit your taste.
Tofu will soak up the flavors of a dish best if you first press out as much water as possible. To do this, start with extra firm tofu and wrap the entire block in two dish towels. Next, place a heavy pot or several plates on top of it. Press the tofu for roughly a half hour. As the water drains, change out the dish towels if needed.
Tofu-veggie Stir-fry (serves 4-6)
1 lb. Tofu (pressed), cut in 1/2” cubes
1/2 cup soy-ginger sauce (store bought)
2 cloves garlic, finely chopped
2 small green onions, finely chopped
When done pressing the tofu, cut it into ½ cubes and place in a medium-size bowl. Toss with all marinade ingredients and set aside.
1 head broccoli, de-stemmed and cut into spears
2 cups sugar snap peas
3 carrots, peeled & sliced
1 Tb. sesame oil
1 Tb. canola oil
½ tsp. salt
1. In a wok or wok frying pan, heat the oils together over medium-high heat.
2. Add all chopped vegetables and stir fry for roughly 2 minutes.
3. Add the tofu and fry another 2-3 minutes on high heat.
4. Reduce heat to low, cover pan, and simmer several minutes until vegetables are tender.
5. Remove from heat & serve immediately over brown rice.