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.
Tofu Vegetable Stir-Fry With Yuzu Sauce and Toasted Cashews
Use extra firm tofu if you prefer.
1 package firm tofu
2 tablespoons mirin (Japanese rice wine)
2 tablespoons pickled ginger, julienned
2 tablespoons water
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 clove garlic, crushed
Gently rinse tofu under running water, pat dry and slice into six portions. Combine remaining ingredients and pour over tofu slices. Let stand 2 hours; drain. Cut into cubes. Reserve marinade for sauce.
1 tablespoon chopped cilantro
1 tablespoon yuzu juice (typically found in specialty Asian markets)
1 orange, zested
Hot chili oil, to taste
Combine reserved marinade with all of the above ingredients.
2 tablespoons grapeseed oil
2/3 cup hon-shimeji mushrooms
1/2 cup cauliflower florets
1/2 cup broccoli florets
1/2 cup carrots, peeled and slivered
1/2 cup sugar snap peas, cut in half on bias
1/2 cup bean sprouts
1/2 cup red bell pepper, julienned
1 teaspoon grated orange peel
1/2 teaspoon sesame seeds
1/2 teaspoon mustard seeds
Sea salt and freshly ground black pepper, to taste
Combine all ingredients, except oil, in a 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.
1/4 cup toasted, chopped cashews
6 sprigs of cilantro
Divide tofu and vegetables among six shallow serving bowls. Garnish with toasted cashews and cilantro sprigs.