By Chef Tweaker on August 12, 2008
Photo by Hadice
Photo by Hadice
"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."
Serving Size: 1 (31 g)
Servings Per Recipe: 3
"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."
"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."