Prep 15 mins
Cook 15 mins
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.
- 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
- Spray a wok, or large pot with cooking spray and heat over medium heat.
- Add tofu and saute for 5 minutes, then remove to a plate.
- Add vegetables, mango, teriyaki sauce, balsamic vinegar and pepper flakes, and saute for 5 minutes.
- Then add tofu back to wok and cook for an additional 3 to 5 minutes.
- Serve on its own, over with brown rice.
Delicious! I love the sweet mango with the spicy pepper flakes. Definitely a keeper!
Thank you for the inspiration! Asparagus and green beens together are very yummy. I admit I didn't have some ingredients (broccoli, mango) and I threw in some toasted pine nuts. Looking forward to trying this with mango.
I purchased the magazine and while I was delighted with the magazine I was not with this recipe. I was rather disappointed. It was watery in taste and underseasoned. Even adding other spices didn't help. Somehow it diluted the flavor. It's on the do not make again list for us. I'm not sure anything I do would correct it. I felt it a waste of a very good vinegar.