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Tofu and Vegetable Stir-fry

Categories: Entertaining, Low-fat, Quick to fix, Vegetarian
Type: Main Dishes

Bland but healthy tofu takes on savory Asian flavor in this vegetarian dinner.

Serves: serves 4


  • 3 tbsp vegetable oil
  • 8 oz (250 g) tofu
  • 1 medium-sized onion, finely chopped
  • 1 green pepper, chopped
  • 1 tsp grated fresh ginger
  • 1 stick celery, chopped
  • 2 medium-sized carrots, sliced
  • a chunk of cabbage, cut into thin wedges
  • 4-5 mushrooms, sliced
  • 4 oz (125 g) cashews
  • 1 cup vegetable stock
  • a dash of soy sauce

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  1. Heat the oil in a wok over medium-high heat, add the tofu, and fry lightly until golden brown. Remove with a slotted spoon and leave on one side.
  2. Sauté the onion, green pepper, ginger, and celery over medium heat until soft but not brown.
  3. Add the carrots and the cabbage and sauté for 3-4 minutes; then add the mushrooms and cashews and sauté for 1 minute more.
  4. Add the stock, return the tofu, cover, and steam until the vegetables are soft.
  5. Stir in a dash of soy sauce.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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