Vegetable Stir-Fry With Tofu
35 mins (prep 20, cooking 15)
15 ingredients
3-4 servings
Recipe from "8 Weeks to Optimal Health" by Dr. Andrew Weil Posted here for safekeeping. Cooking and prep times are approximate. Dr Weil's note: Baked, pressed tofu is available refrigerated in health-food stores and Asian grocery stores. ETA: I made this tonight. Sorry, I didn't time the prep. Lots of chopping of course. I used PAM instead of oil in my well-seasoned cast-iron skillet and didn't miss it. I found the flavoring mixture tasty but it stayed runny. You could either add it earlier in the stir-frying to see if it cooks down or add some cornstarch. I got 4 generous servings out of it and served it with Tom Ka (thai) soup and jasmine rice.

Categories:  technique , <-60-mins , stir-fry , free-of... , one-dish-meal , soy~tofu , time-to-make , asian , egg-free , vegan , main-dish , beans , lactose-free , vegetarian , vegetable ,
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Serving Size (660.89 g)
Servings 3
Amount per Serving
Calories 527.72 Calories from Fat 89.01
% Daily Value *
Total Fat 9.89g 45.64%
Saturated Fat 1.22g 18.3%
Trans Fat 0.02g %
Cholesterol 0.0mg 0.0%
Sodium 1398.34mg 174.79%
Total Carbohydrate 86.86g 86.86%
Dietary Fiber 25.45 g 305.4%
Sugars 0.37 g %
Protein 23.22g 139.33%
Vitamin A 32038.98IU% Vitamin C 66.27mg%
Calcium 165.4mg% Iron 6.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baked tofu, light brown sugar