 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
modified version from Dr Weil's recipe of the day Ingredients:
12 3/10 oz extra firm tofu |
1 t canola oil |
14 oz bean sprouts |
4 oz waterchestnuts |
4 oz mushrooms |
1 green pepper |
1 c carrots |
2 c broccoli, chopped |
1 t ginger root |
2 t garlic |
1/8 c low sodium soy sauce |
2 t light brown sugar |
1 t sesame oil |
1/4 c water(add no sodium beef base) |
1 t corn starch |
Directions:
1. Slice tofu in 1/2 slices. Press between paper towels to dry well. Cut slices into 1 cubes. Arrange on a plate with prepared veggies, separated by variety.
2. Combine sauce ingredients, except for the cornstarch, in a small bowl and stir til sugar is dissolved. Mix cornstarch with just enough cold water to dissolve in custard cup(you'll use less that 2 tsp.) Add to sauce, stir well and set aside.
3. Preheat wok or electric skillet. Add the canola oil and vegetables(add bean sprouts later)and cook over med high heat til crisp tender, stirring constantly.
4. Add the tofu and stir very carefully til tofu is heated. Stir sauce and pour around the edge of pan. Stir veggies around in sauce as it thickens. Remove from heat as soon as sauce thickens.
5. Serve over rice or shredded cabbage or bok choy.
|
|