Cholesterol Free Vegan Tofu
Start with heating a couple tablespoons
of oil in a pan. over med.
Add any vegetables you want. (Onion,
bell pepper, Broccoli, cabbage,
zucchini, baby bokchoy, mushrooms,
celery, carrots etc...)
Keep them around the same size and
thickness, adding the thickest ones
first, (broccoli, cabbage, carrots)
cooking the thicker ones a couple
minutes before adding thinner...
You want to keep everything in one
layor, so use a big pan or wok.
(I try to always include, onion, bell
pepper, and mushrooms)
Add 1-2 T fresh grated gingerroot.
1 clove minced garlic
Add 1 block (more or less) Firm regular
tofu, cut into bite size pieces.
Saute until vegis are nearly cooked
Small can sliced water
- large can bean
sprouts (or add handfull of fresh
beansprouts with ginger
- Small can
mushrooms. (if you didn't use
Mix: then add to vegis"
- 1/4 C soy
- 1/2 c water
1-2 T brown sugar
2 T broth powder
1 T cornstarch
Stir until thickened:about a
Serve with white rice.
or over crispy chow mein noodles or
Prepared Ramin Noodles
This is a basic basic recipe...
Use what you have on hand...
Try adding Cashews! or a little sesame
or a little hot sauce!
Make it yours! You know what you like!