Garlic lovers delight! Don' be shy — if you want to add another teaspoon or two of garlic, just do it.
Cut tofu into ½″ cubes.
Heat ⅔ teaspoon oil in a nonstick skillet. Add Worcestershire sauce, celery salt, and tofu. Stir-fry until tofu is browned and crusted on all sides.
Heat remaining oil in a separate nonstick skillet. Stir in broccoli, asparagus, onion, celery, green onions, water chestnuts, garlic, vinegar, five-spice powder, gingerroot, soy sauce, and salt and pepper. Stir-fry about 5 minutes or until vegetables are crisp-tender.
Place vegetables on serving plate and top with tofu.
Flavoring food with ginger dates way back to very early civilization. Ginger was brought to the New World in the early 1500s by Spanish settlers. Ginger is also looked to as a soother for nausea and in the prevention of motion sickness. Some studies suggest that ginger may even help reduce the inflammation of arthritis.
Fat: 8.99 grams
Saturated Fat: 0.97 grams
Carbohydrates: 17.59 grams
Calcium: 272.80 grams
Lactose: 0.0 grams
12 ounces extra-firm tofu, ½″ cubes
2 cups broccoli florets
½ cup asparagus spears
½ cup red onion, thinly sliced
½ cup green onions, sliced
1 cup celery, sliced
⅓ cup water chestnuts, sliced
1⅓ teaspoons olive oil, divided
2 teaspoons garlic, minced
1 tablespoon cider vinegar
½ teaspoon Chinese five-spice powder
½ teaspoon Worcestershire sauce
⅛ teaspoon celery salt
2 teaspoons fresh gingerroot, minced
1 tablespoon soy sauce
Salt and pepper to taste