Tofu Stir Fry

Serves 4:

Ingredients:
Canola or Peanut Oil for sautéing
½ container firm tofu, diced
1 tsp ginger (minced)
1 large carrot (julienne cut)
1 bunch Bok Choy (washed and sliced on bias)
1 small head Nappa Cabbage (split and sliced)
1 bunch Broccolini (cut into 1 inch pieces)
1 bunch Asparagus (cut into 1 inch pieces)
1 oz Tamari
3 oz vegetable stock

Method:
Pre-heat a wok to a high temperature. Add some oil and allow it to smoke. Add tofu and cook a few minutes on high heat with a few stirs until just beginning to turn brown. Transfer to a shallow pan, spread out and reserve at room temperature. Wipe out wok and re-heat to a high temperature. Add some oil and allow it to smoke. Place ginger in the wok and allow to lightly brown for a minute, stir in carrots, asparagus and broccolini. Continue to stir for 2 minutes add other vegetables and cook till al dente. Add tamari and stock to coat, cook for another minute or two with frequent stirs and transfer to a large serving platter.

Serve and Enjoy!

Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho,  Crispy Garlic Tofu Bites,  Fresh Peach Gratin, 

Green Tofu Dressing,  Grilled Mahi Mahi,  Grilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa Pilaf,  Mango Black Bean Salsa,  Millet Yam Cakes

Penne Pomodoro,  Poached Pears,  Quinoa Tabbouleh,  Roasted Beet Salad

Roasted Tomato Salad,  Salmon Cakes,  Soy Ice Cream,  Tabouli Salad,  Tofu Stir Fry,

Tofu Remoulade,  Turkey Sausage,  Verdue Misto

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