This is pretty tasty stir-fry and a lot of the time I add to it and it keeps getting bigger and bigger!! This recipe comes from a Low Carb cookbook and I modified to fit my budget. I don’t like recipes you have to go out and buy fancy stuff you will hardly use again if ever.
1 (9oz) container firm tofu, drained
Marinade for the tofu:
1 t. dried ginger
1 garlic clove, peeled and crushed
1/2 t. Dijon or a whole grain mustard
1 T. olive oil or veg oil
2 T. soy sauce
For the stir-fry:
2 T. olive oil or veg oil
1 pack shredded cabbage slaw mix
4 – 5 green onions, sliced
small can sliced mushrooms or a cup of sliced fresh
8oz can bamboo shoots, drained
1 cup small pieces of broccoli
1 8oz can water chestnuts drained
salt and pepper to taste if needed
1.) Cube Tofu in 1/2 cubes.
2.) In a shallow dish mix marinade ingredients and add the tofu and toss until well coated. The longer you marinade the better the flavor will be. I start marinating the day before or early that morning. Toss several times if possible.
3.) Remove tofu cubes from marinade if there is any left save it for sauce. Take a large hot non-stick skillet and add tofu and brown till until golden and crisp, turning as necessary.
4.) When tofu is done, about 20 minutes or so, use spatula and remove from skillet. add the olive oil and allow it to heat up. Once heated put in all the vegetables. Stir-fry for about 5 minutes or until the veggies are just beginning to get tender. Add the tofu and any or the marinade you saved and mix gently. Salt and pepper to taste!!!!