- Serves: 4
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Tree nut-free
Ingredients
- 3 tablespoons canola or sunflower oil
- 4 cups mixed vegetables (see note)
- 1 (8-ounce) package seasoned tofu, cut in bite-sized cubes
- 1/2 cup Asian sesame salad dressing
- 2 teaspoon minced or grated fresh ginger
- 1/4 teaspoon toasted sesame oil
- Salt, to taste
- Rice, for serving (optional)
Directions
Heat oil over high heat in a wok or sauté pan. Add hard vegetables. Toss and stir-fry until they begin to soften. (Add a few tablespoons water if they need help softening.)
Add softer vegetables and tofu cubes; stir-fry for 1 minute.
Add leafy greens, dressing and ginger. Stir-fry until the greens wilt. Remove from the heat. Stir in sesame oil add sea salt to taste. Serve over rice.
Special notes:
Note: Choose a colorful selection of vegetables. Here are some options: Onion, leek, mushroom, sweet pepper, squash, rutabaga, carrot, yam, snap peas, cucumber, celery, spinach, chard, bok choy.
Peel if needed, and cut into thin slices or large matchstick pieces; tear greens. Separate vegetables by how long they take to cook: 1) hard vegetables like carrots, yams, winter squash and chard stems 2) softer vegetables like peppers, onions, celery or snap peas, and 3) leafy greens.
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