Wok-Sauteed Tofu and Vegetables

Yields:	8 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	20 minutes
	Ready In	40 minutes

Ingredients

2	tablespoons	sesame oil
1/4	pound	broccoli florets
12	each	asparagus	tips
2	each	carrots	julienned
1	each	zucchini	small, cut into wheels
1/4	pound	snow pea pods
1	each	sweet red bell pepper	julienned
1	each	green bell pepper	julienned
1	pound	tofu	cut into thin strips
2	each	scallions, spring or green onions	chopped
1	x	soy sauce, tamari	or soy sauce , to taste

Directions

Coat the cooking area of a wok or deep frying pan with sesame oil and heat until very hot.

First, sauté broccoli, asparagus, and carrots for a few minutes.

Then add zucchini, snow peas, and peppers and cook for another minute or two.

Add tofu and scallions last. Saute everything in sesame oil for 2 more minutes.

Then add tamari or soy sauce to taste and cook a little longer, until vegetables are tender but not overcooked.

Vegetables should be stirred frequently and cooking time should not exceed 20 minutes.

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Member Review

Low-Fat Scalloped Potatoes

If you are a scalloped potato fan this one is worth a try. I used only half of the recommended cayenne to give it a hint of heat and was a little more generous with the cheese. Try Provolone for a smokey flavor or Swiss cheese for a tasty change.

Reviewed by ireneaking

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