Vegetable Stir-Fry With Tofu

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.

• Ready In: 35 mins
• Serves: 3-4

Ingredients

• 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

• 1⁄4 cup  natural soy sauce
• 2  garlic cloves, mashed
• 2  tablespoons light brown sugar
• 1  teaspoon gingerroot, finely chopped
• 1  teaspoon  dark-roasted  sesame oil

Directions

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. Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.
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. Add the tofu and the flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.