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    You are in: Home / Recipes / Vegetable Stir-Fry With Tofu Recipe
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    Vegetable Stir-Fry With Tofu

    Vegetable Stir-Fry With Tofu. Photo by Hadice

    1/1 Photo of Vegetable Stir-Fry With Tofu

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Chef Tweaker's Note:

    Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb baked tofu, pressed
    • 8 cups vegetables (options include onions, carrots, peppers, mushrooms, celery, broccoli, asparagus and mung-bean sprou)
    • 1 tablespoon canola oil

    Flavoring Mixture

    Directions:

    1. 1
      Slice the tofu into strips and arrange on a plate with prepared vegetables, separated by variety. (You may be able to buy mixed stir-fry vegetables in packages from your supermarket.).
    2. 2
      Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.
    3. 3
      Add the canola oil to a large skillet or wok, place over medium-high heat, and add vegetables. Cook sturdier vegetables first, saving tender ones like bean sprouts and asparagus for later. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning.The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.
    4. 4
      Add the tofu and the flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.

    Ratings & Reviews:

    • on October 03, 2009

      45

      I marinated my tofu in a sauce similar to the sauce used here. I also pan fried it instead of baked it (I like crispier tofu.) I slightly reduced the amount of veggies. Simple and light, the brown sugar cuts out a saltiness of the soy sauce. I served mine over jasmine rice. GOOD. Water chestnuts and baby corn absorbed the sauce the best. My sauce didn't really thicken either, I would recommend a little cornstarch as well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2008

      55

      This took me longer than 20 minutes to make but that was because I did not get the baked tofu and I marinaded it in the flavoring mixture then cooked it in the pan on low heat for about an hour so that it would get a "thick skin." I used carrots, cauliflower, broccoli, bell pepper, and celery and they came out very nicely.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegetable Stir-Fry With Tofu

    Serving Size: 1 (31 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 107.1
     
    Calories from Fat 55
    52%
    Total Fat 6.2 g
    9%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1344.6 mg
    56%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.2 g
    1%
    Sugars 9.2 g
    37%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    baked tofu

    vegetables

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