Vegetable and Tofu Stir-Fry

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Vegetable and Tofu Stir-Fry

 

Marinade:

 

1 small onion, finely chopped

1/4 cup peanut oil

1/4 cup lemon juice

1/4 cup soy sauce (or tamari) - wheat free if necessary

2 tsp. liquid sweetener

2 tsp. fresh ginger, grated

2 cloves garlic, minced or crushed

 

Stir Fry:

 

8 ounces firm tofu, cut into 1/2 - 3/4-inch cubes

1/2 tsp. fresh ginger, grated

2 cloves garlic, minced

1 cup mung bean sprouts

5 - 6 green onions (white and green parts), sliced

1 cup (1 medium) red bell pepper, diced

1 cup mushrooms, sliced

2 cups Chinese cabbage, shredded

6 cups cooked brown rice or 12 ounces rice noodles, cooked and drained

 

In a small bowl, combine the marinade ingredients. Add the tofu chunks.

Refrigerate for several hours or overnight. Drain the tofu. Reserve 1/2

cup of marinade; strain it into a small saucepan. Warmt he marinade over

low heat.

 

In a wok or skillet, heat a small amount of peanut oil until it begins to

smoke (about 30 seconds). Add ginger and garlic; saute over medium heat for

1 - 2 minutes. Increase the heat and add the tofu chunks. Stir-fry for 2 -

3 minutes until tofu starts browning. Slide the tofu to one side of the wok

or skillet. Add vegetables and stir constantly for 2 - 3 minutes or until

vegetables are crisp-tender. Add 2 Tbsp. of the warmed marinade. Cook for

another 3 minutes. Serve over rice or rice noodles. Makes 6 servings.

 

Enjoy!

 

*Additions: sprinkle with toasted sesame seeds and fresh lemon juice. Or

add a satay sauce

 

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