123 Stir-fry

123 Stir-fry

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  • 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)


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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