Seasonal Vegetable & Tofu Stir-fry

Best Health Magazine, October 2009; photo by Edward Pond

 

Seasonal Vegetable & Tofu Stir-fry
Print Recipe
Seasonal Vegetable & Tofu Stir-fry
Print Recipe
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.)
  2. In a medium bowl, add tofu and pour 1/4 cup (60 ml) of marinade overtop; toss until coated. Set aside.
  3. 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