I married a man who was raised in Texas on beef. His perception of tofu as one of those wacky California hippie foods seems rather common. With this recipe, I have made converts of many people, including my husband. Tofu is high in protein but mild in flavor so it easily combines with a variety of flavors. If you like a "meatier" texture, freeze the tofu and then thaw it.
- 2 tablespoons extra virgin olive oil
- 2 cups mushrooms, sliced
- 2 tablespoons fresh ginger, grated
- ½ medium yellow onion, peeled and cut into thin half circles
- 2½ cups fresh or frozen broccoli, chopped
- 1 carrot, cut into thin strips
- 1 rib celery, peeled and cut into ½ inch pieces
- 2 generous handfuls snow peas
- 1 tablespoon low-sodium soy sauce
- 6 oz low-fat tofu, cubed
- Dash salt
1. In a wok, heat extra virgin olive oil and add onion and ginger. Sauté for about three minutes over medium heat.
2. Add mushrooms and cook until moisture evaporates (about three minutes).
3. Add broccoli, carrots, celery and snow peas, and stir for a few minutes. Add the soy sauce, stirring frequently.
4. Add the tofu and cook until warmed through. Add salt to taste.
Serve with gingered rice & edamame .
Nutritional information is based on 6 servings.