Being vegan is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes with no added MSG or clumpy cornstarch .
1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes
2 Tbs oil
salt to taste
2 inches ginger , grated
1/2 tsp freshly ground black pepper
1 tbs lemon juice
1/2 medium broccoli , seperated into florets and blanched
4 Chinese cabbages ( bok choy ) roughly cut
4 to 5 cabbage leaves , shredded
10 garlic cloves , chopped
1 Tbs soy sauce
Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .
Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .
Transfer the greens to a serving plate . Place the bean curd on top and serve hot .