Spicy Tofu and Veggies Recipe

Filed in Healthy Living, Meatless Meals on February 22, 2010 with no comments

I love this spicy dish, adapted from my favorite Vietnamese restaurant, so much that I included it in my heart healthy cookbook, The New Contented Heart Cookbook. The ingredient list is long, but it’s really easy to make.

Drain 1 (16 oz) package of extra firm tofu; place the tofu on paper towels, cover with additional paper towels, top with a plate with a heavy can sitting on the plate (see photo).

Cut tofu into 2 x 2 x 1/2 inch pieces. Chop a variety of vegetables. I used a small head of bok choy, 2 cups of broccoli florets, a handful of baby carrots, 1 cup pea pods, a small zucchini and 1/2 bell pepper.

Heat peanut oil (about 1 Tbsp)…