Balsamic Tofu Vegetable Medley |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was taken from the Spring 2008 edition of Clean Eating magazine, a relatively new publication that we came across. It is very healthful, and fresh-tasting - an ideal way to celebrate the arrival of spring! When we made it, we used a whole bunch of asparagus and omitted the green beans for the sake of convenience. Ingredients:
1 (300 g) package tofu, extra firm, thinly sliced |
2 celery ribs, chopped |
1 small onion, chopped |
2 garlic cloves, minced |
1 red bell pepper, cut into strips |
1/2 bunch asparagus, ends trimmed and cut in half |
2 cups broccoli florets |
1 cup green beans, chopped into quarters |
1 mango, peeled and cut into strips |
3 tablespoons teriyaki sauce |
1 tablespoon balsamic vinegar |
1/2 teaspoon red pepper flakes |
Directions:
1. Spray a wok, or large pot with cooking spray and heat over medium heat.
2. Add tofu and saute for 5 minutes, then remove to a plate.
3. Add vegetables, mango, teriyaki sauce, balsamic vinegar and pepper flakes, and saute for 5 minutes.
4. Then add tofu back to wok and cook for an additional 3 to 5 minutes.
5. Serve on its own, over with brown rice.
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