Tofu and Broccoli Stir-fry
Fresh vegetables are so important and this recipe allows us to get lots of them. It’s also easy to eat and digest and very healthy because of the variety of colours and cruciferous ingredients. Tofu adds protein and further cancer-fighting potential.
1 Tbsp (15 mL) extra-virgin olive oil
2 cups (500 mL) cauliflower, cut into bite-size pieces
2 cups (500 mL) broccoli, cut into bite-size pieces
4 medium carrots, sliced
1/2 cup (125 mL) vegetable stock
1 lb (450 g) firm or extra-firm tofu, cut into 1/2-in (1.25-cm) cubes
1/4 lb (115 g) snow peas
1 tsp (5 mL) garlic, finely chopped
2 Tbsp (30 mL) ginger root, grated
4 cups (1 L) red or green cabbage, chopped
1 Tbsp (15 mL) soy sauce (to taste)
Warm oil in a wok over medium-high heat and add cauliflower, broccoli, and carrots. Stir-fry 3 minutes. Add vegetable stock, cover, and steam 2 minutes. Add tofu and snow peas, stir well, and cook 1 more minute. Add garlic, ginger root, and cabbage. Cook until tender but crisp, about 3 minutes. Stir in soy sauce and serve on whole grains.
Serves 6.
source: "Cancer-Free Dining" alive #270, April 2005
Tofu and Broccoli Stir-fry
Directions
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
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