“I developed this recipe for my wife: a Labor and Delivery Nurse. She is on her feet for 12 hours a day and must eat on the “fly”. This recipe sustains her energy level with healthy soy bean curd and veggies! (I make this at 5 A.M with extreme LOVE!)”
- Ready In:
- 40mins
- Ingredients:
- 10
-
3 -4
tablespoons canola oil
-
6
cloves garlic, smashed
-
1
cup carrot (julienne cut)
-
1⁄2
head green cabbage (cut into small squares)
-
3 -4
stalks celery (1/2 inch pieces)
-
10
pieces whole okra
-
2
(6 1/2 ounce) cans mushrooms or 16 ounces fresh mushrooms
-
1
(7 ounce) jar pickled whole baby corn (Chinese style)
-
1
(19 ounce) box firm tofu (4 pieces)
-
2 -3
tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)
directions
- Stir-Fry Tofu (to remove excess water, do not brown) set aside.
- Stir-Fry Garlic, Celery, Carrots and Okra, then ….
- Add Cabbage, Mushrooms, and Baby Corn (halved).
- Return Tofu and mix.
- Add Hot Vinegar to taste.
Questions & Replies
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-
Made this for a vegetarian friend who loves it spicy. As I had no hot spiced white vinegar, I used some hot thai sauce I had. My friend was absolutely delighted – and even my tofu-hating DH ate some of this and was positively astonished at how good tofu can be…
Thanks for posting this!