Sonia Bhatia
Diet, Nutrition and Lifestyle Transformation
Recipe
Vegetable and Tufu Stir Fry
Ingredients
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1-tablespoon Olive Oil or Coconut Oil
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1/2 medium onion, sliced
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2 cloves garlic, finely chopped
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1 tablespoon fresh ginger root, finely chopped
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1 (16 ounce) package tofu, drained and cut into cubes
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1/2-cup water
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4 tablespoons rice wine vinegar
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2 tablespoons soy sauce or coconut aminos
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2 teaspoons cornstarch dissolved in 2 tablespoons water
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1 carrot, peeled and sliced
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1 green bell pepper (or colored peppers) seeded and cut into strips
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1 small head bok choy, chopped
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2 cups fresh mushrooms, chopped
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1 1/4 cups bean sprouts
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1 cup bamboo shoots, drained and chopped
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1/2 teaspoon crushed red pepper
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2 medium green onions, thinly sliced diagonally
Instructions
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In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute.
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Stir in garlic and ginger, and cook for 30 seconds.
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Stir in tofu, and cook until golden brown.
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Stir in carrots, bell pepper cooking for 2 minutes.
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Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through.
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Remove from heat.
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In a small saucepan, combine water, rice wine vinegar, and soy sauce, and bring to a simmer.
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Cook for two minutes, and then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Serving options: As a lunch or dinner meal as TOFU is a good source of protein!
