Stir Fry Vegetables with Tofu

By: Sarah Holvik, B.Sc. Nutritional Science
 
This is a great stir fry that can be easily put together in a rush after work.  Chop up the fresh vegetables the night before for an even quicker meal.
 
1 clove garlic, crushed
2 cups carrots, julienned
1 cup onion, sliced
1 1/2 tsp fresh ginger, grated
1 tsp oil
1 cup zucchini, sliced
1 cup celery, sliced
1 block tofu, cubed
2 tbsp oyster sauce
2 tbsp soy sauce
 
Heat oil in pan on medium-high.  Saute garlic in hot oil. Add carrots and zucchini and stir fry for 5 minutes. Then add onions, celery and ginger; stir fry another 5 minutes. Add cauliflower and seasoning. Stir fry until heated through.
Cube tofu.  Place on baking sheet. Bake in 350 degree oven until lightly browned and moisture is removed. Add to vegetables above and heat through.  Add sauces at the end.  Serve with brown rice or couscous.
 
Vancouver Nutritionist Sarah Holvik is the owner of nutrition consulting company Manna Health Group. She welcomes
questions at sarah@activelivingprogram.com.