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Chef Bernard Guillas, executive chef of The Marine Room Restaurant in La Jolla, shares his recipe for Tofu Vegetable Stir-Fry. The recipe was featured during a cooking demonstration presented by the Women’s Health Center at Sharp Grossmont Hospital as part of its Women’s Healthy Hour seminars.
Registered dietitian Candy Cumming, MS, from Sharp Weight Management and Health Education, teamed up with Chef Bernard to highlight nutrition tips for the evening's event.
Tofu Vegetable Stir-Fry With Yuzu Sauce and Toasted Cashews
Gently rinse tofu under running water, pat dry, and slice into 6 portions. Combine remaining ingredients and pour over tofu slices. Let stand 2 hours; drain. Cut into cubes. Reserve marinade for sauce.
*Yuzu sauce can typically be found in specialty Asian markets
Combine reserved marinade with all above ingredients.
Combine all ingredients, except oil, in large bowl. Heat oil in frying pan or wok; sauté vegetables for 5 to 8 minutes over high heat until tender and crisp. Stir constantly. Add drained marinated tofu and toss gently with vegetables. Add yuzu sauce and cover. Heat through.
Divide tofu and vegetables among six shallow serving bowls. Garnish with toasted cashews and cilantro sprigs.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.