Tofu contains soy proteina, making it a good way to get protein without eating meat. The flavorings and colorful vegetables in this recipe make tofu an appealing alternative.
1 pound firm tofu (available in the refrigerator case of many grocery stores and health food stores)
8 cups sliced vegetables, such as onions, carrots, red peppers, green peppers, mushrooms, broccoli, asparagus and bamboo shoots
1 tablespoon canola oil
1/4 cup dry sherry
1/4 cup low sodium soy sauce
2 cloves garlic, pressed
2 tablespoons light brown sugar
1 teaspoon finely chopped ginger root
1 teaspoon sesame oil
1 teaspoon arrowroot powder (You can also use cornstarch.*)
Slice the tofu into 1/2 inch slices. Press between layered paper towels or clean kitchen towels to dry well.
Cut tofu slices into 1-inch cubes. Arrange on a plate with the prepared vegetables. Keep vegetables separated by variety.
In a bowl, stir together the sauce ingredients, except for the arrowroot powder, until the sugar dissolves.
In a separate bowl, mix arrowroot powder and cold water (about 1 teaspoon or enough to dissolve the powder). Add to sauce, stir well and set aside.
Preheat a large skillet or wok. Add the canola oil and vegetables.
Cook the sturdier vegetables first and the more tender ones last. Stir vegetables constantly, over a medium-high heat, until just crisp tender.
Add the tofu and stir very carefully until the tofu is heated.
Stir sauce and pour around the edge of the wok or skillet. Stir vegetables around in sauce as it thickens.