Drstevers Filipino Stir-Fry

dr stever's Note:

I developed this recipe for my wife: a Labor and Delivery Nurse. She is on her feet for 12 hours a day and must eat on the "fly". This recipe sustains her energy level with healthy soy bean curd and veggies! (I make this at 5 A.M with extreme LOVE!)

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 3 -4 tablespoons canola oil
• 6 cloves garlic , smashed
• 1 cup carrot (julienne cut)
• ½ head green cabbage (cut into small squares)
• 3 -4 stalks celery (1/2 inch pieces)
• 10 pieces whole okra
• 2 (6 ½ ounce) cans mushrooms or 16 ounces fresh mushrooms
• 1 (7 ounce) jar pickled whole baby corn (Chinese style)
• 1 (19 ounce) box firm tofu (4 pieces)
• 2 -3 tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)

Directions:

1. Stir-Fry Tofu (to remove excess water, do not brown) set aside.
2. Stir-Fry Garlic, Celery, Carrots and Okra, then ….
3. Add Cabbage, Mushrooms, and Baby Corn (halved).
4. Return Tofu and mix.
5. Add Hot Vinegar to taste.

Reviews

[Mia in Germany]

Made this for a vegetarian friend who loves it spicy. As I had no hot spiced white vinegar, I used some hot thai sauce I had. My friend was absolutely delighted - and even my tofu-hating DH ate some of this and was positively astonished at how good tofu can be... Thanks for posting this!