Spicy Tofu Stir-Fry


Tofu is your friend.

For some reason, tofu has gotten a bad rap in America. I'm here to tell you that it really is good, not to mention good for you.

This recipe is a great way for you Vegans out there to get your protein. The combination of the tofu and the squash produce important proteins that your body needs to grow. Beans and rice can do the same thing.

Here's what Dr. John McDougall has to say about protein and Vegans :

Animal protein contains all nine of the essential amino acids, so it has been referred to as a "complete" protein. The nine essential amino acids can also be found in plant proteins, however no single plant source contains all nine of them. Therefore, plant protein has been referred to as "incomplete."

It was once widely believed that vegetarians had to carefully combine plant protein sources in each meal in order to obtain all nine essential amino acids. However, scientific studies have shown that the human body can store essential amino acids and combine them as necessary. So, while combining beans and rice, or peanut butter and bread produces a complete protein, it’s not necessary to consciously do this at every meal. If you eat a varied diet and adequate calories, combining proteins is not an issue.

From : McDougall, John, M.D., The McDougall Program, 1990, pp. 44-45

Tofu and Veggies
Spicy Tofu and Vegetables

What You'll Need :

  • 6 oz fried tofu cubed
  • 1 tablespoon peanut oil
  • 1/2 medium yellow squash julienned
  • 1/2 small onion julienned
  • 1/3 red bell pepper julienned
  • 3 oz waterchestnuts
  • 3 slices ginger crushed
  • 2 cloves garlic crushed
  • 5 red chilies
  • 1 teaspoon roast red pepper paste
  • 2 tablespoons soy sauce
  • 1 teaspoon cider vinegar
  • 1/2 tablespoon sesame oil
  • 1/4 cup vegetable stock
  • 1 teaspoon cornstarch

What To Do

  • Remove the (firm) tofu from it's packaging. Allow it to rest on a titled plate for 20 minutes. This will allow any excess liquid to drain off.
  • Heat peanut oil in a small pan for deep frying, very hot. Fry tofu until golden brown, remove and drain off excess oil.
  • Heat 1 tablespoon peanut oil in a wok - very hot. Add ginger, garlic and peppers. Fry until peppers turn dark. Remove ginger and garlic.
  • Add veggies and stir-fry for about 1 minute then add the red pepper paste and continue stirring for another minute or two.
  • Add tofu, stock, vinegar, sesame oil, and soy sauce. Bring to a boil then add the cornstarch dissolved in a little water. Simmer for 1 minute.
  • Serve over rice or couscous

Still Hungry?