Seasonal Vegetable & Tofu Stir-fry
This stir-fry combines colourful, crisp veggies with the meaty texture of tofu and the sweet-and-sour taste of Chinese five spice
Best Health Magazine, October 2009; photo by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 tsp Chinese five spice
- 1/4 cup soy sauce
- 1 tbsp sesame seed oil
- 1 clove garlic finely chopped
- 1 tsp fresh ginger minced
- 1/4 cup rice wine vinegar
- 1 cup tofu extra firm, cut in 1-in. (2.5-cm) cubes
- 2 tbsp extra virgin olive oil
- 1/2 cup carrots 1/4-in. (0.5-cm) slices
- 1/2 cup celery 1/4-in. (0.5-cm) slices
- 1/2 cup broccoli medium-sized florets
- 1/2 cup red pepper diced in 1-in. (2.5-cm) squares
- 1/2 cup zucchini cut in 1/4-in. (0.5-cm)-thick half moons
- 2 green onions julienned
- 8 leaves fresh basil thinly sliced
- small handful cilantro stems removed, coarsely chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a blender, combine Chinese five spice, soy sauce, sesame seed oil, garlic, ginger and rice wine vinegar; purée until smooth. (Or simply stir these ingredients together.)
- In a medium bowl, add tofu and pour 1/4 cup (60 ml) of marinade overtop; toss until coated. Set aside.
- Heat a wok or a large sauté pan on medium-high. Add oil, carrots and celery. Using a spatula, keep vegetables moving in the pan. After one minute, add broccoli, red pepper and zucchini. Cook two more minutes, then add green onions. After one minute, add tofu, rice and remaining marinade to pan. Gently fold to incorporate, and heat through. Fold in basil and cilantro. Season to taste.
Recipe Notes
Per serving: 324 calories, 14 g protein, 17 g fat (2 g saturated fat), 32 g carbohydrate, 5 g fibre, 0 mg cholesterol, 865 mg sodium
