VEGETARIAN KUNG PAO WITH BROCCOLI AND PEANUTS
DESCRIPTION
Tofu stir-fried with vinegar is a traditional folk remedy for malaria and dysentery. Peanuts are believed to improve the appetite and lubricate the lungs. An age-old remedy for hypertension is ground peanut shells steeped in water to make a tea that is drunk 3 times a day for at least 20 days.

INGREDIENTS
1 1/2 pounds firm tofu, cut into 1/2-inch slabs
1 pound broccoli, ends trimmed and stalks peeled
5 1/2 tablespoons (expeller-pressed) canola oil

SEASONINGS
3 tablespoons minced scallions, white part only
2 tablespoons minced garlic
2 tablespoons minced fresh ginger
1 teaspoon hot chile paste
1 cup 1-inch length scallion greens (about 3 scallions)
1 1/2 cups thinly sliced water chestnuts, blanched 10 seconds in boiling water, then refreshed in cold water and drained

SAUCE
1 cup (vegetable) broth
1 tablespoon soy sauce
3 1/2 tablespoons rice wine or sake
2 tablespoons sugar
1 teaspoon toasted sesame oil
1 tablespoon Chinese black vinegar or Worcestershire sauce
1 1/2 tablespoons cornstarch
1 1/4 cups dry-roasted peanuts

iNSTRUCTIONS
1. Wrap the tofu slabs in paper towels or a cotton towel, and place a heavy weight, such as a cast-iron skillet, on top. Let stand for 30 minutes to press out the excess water. Cut the tofu into slices about 1/2-inch thick and 2 1/2 inches long. Place them in a bowl.

2. Cut away the broccoli florets and separate into bite-size pieces. Cut the stalks on the diagonal into 1-inch pieces. Heat a large pot of water until boiling. Add the broccoli, and boil for 3 minutes. Drain, refresh under cold water, and drain again.

3. Heat the Spring 12 inch wok and add 2 1/2 tablespoons of the oil. Arrange some of the tofu slices in the pan and sear over high heat for 3 to 4 minutes on each side, or until golden brown. Remove with a spatula and drain in a colander. Reheat the pan and add 2 more tablespoons of oil. Continue frying the rest of the slices. Remove and drain.

4. Reheat the wok, add the remaining tablespoon of oil, heat until hot, and add the Seasonings. Stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2 minutes. Add the premixed Sauce and cook, stirring continuously to prevent lumps, until it thickens. Add the broccoli, fried tofu and peanuts. Toss lightly to coat and heat through. Scoop the dish onto a serving platter. Serve with steamed rice.

VEGETABLE AND TOFU STIR FRY
DESCRIPTION
If tofu is prepared right, it’s delicious. If not, it can taste like rubber. Tofu is curdled soy milk that has been pressed in a process similar to making cheese. You’ll find tofu in natural food stores and many supermarkets these days. Several brands are available with varying texture from extra firm to soft (tofu’s firmness depends on the amount of liquid that’s been pressed out of it). In large cities with Asian markets you can often find tofu sold in bulk, usually stored in open barrels. Tofu sold this way has occasionally been found to be infected with E. coli bacteria, so be cautious. You might also try the delicious varieties of baked, pressed tofu you’ll find in refrigerator cases at natural food stores. These are already flavored and ready to eat without additional cooking.

The idea behind stir-frying is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character. The Spring 12 inch wok is the ideal pan for making stir-fry dishes because it distribution of heat. The important part is to stir the ingredients constantly over high heat. Also, as tofu is very perishable it will only last about a week, store any unused portions in fresh water in the fridge and change the water daily.

INGREDIENTS
1 pound firm tofu
8 cups sliced vegetables (we suggest yellow onions, carrots, peppers, mushrooms, celery, broccoli, asparagus, mung-bean sprouts, bamboo shoots)
1 tablespoon expeller-pressed canola oil
2 cups cooked rice

SAUCE
1/4 cup dry sherry
1/4 cup natural soy sauce (low sodium if you prefer)
2 cloves garlic, pressed
2 tablespoons light brown sugar
1 tablespoon finely chopped ginger root
1 teaspoon toasted sesame oil
1 teaspoon arrowroot powder

INSTRUCTIONS
1. Slice the tofu in 1/2 inch slices. Press between layered paper towels or clean kitchen towels to dry well. Cut slices into 1-inch cubes. Arrange on a plate with vegetables, separated by variety.

2. Combine sauce ingredients except for arrowroot powder in a small bowl and stir until sugar is dissolved. Mix arrowroot powder with just enough cold water to dissolve in a custard cup or teacup (you’ll use less than 2 tsp water). Add to sauce, stir well and set aside.

3. Preheat the Spring 12 inch wok. Add the canola oil and vegetables (add the sturdier vegetables first, adding the more tender ones like mung bean sprouts later) and cook over medium-high heat until just crisp tender, stirring constantly.

4. Add the tofu and stir very carefully until the tofu is heated. Stir sauce and pour around edge of wok. Stir vegetables around in sauce as it thickens. Remove from heat as soon as sauce is thickened and serve over rice.

8-piece cookware set from Dr. Weil. $ 499.99

12-piece cookware set from Dr. Weil. $ 799.99

INGREDIENTS
1 tablespoon light olive oil
1 small onion or 3 scallions chopped
2 cloves garlic, minced
1 tablespoon fresh ginger root, grated
12 ounces firm tofu, cut in cubes
4 cups cooked, cooled rice
3 tablespoons reduced-sodium soy sauce
1/2 cup fresh or frozen green peas
2 tablespoons chopped cilantro leaves
1 teaspoon dark (roasted) sesame oil

INSTRUCTIONS
1. Heat the olive oil in a Spring 12 inch wok, and quickly sauté the onion, garlic, and ginger, stirring constantly with a large spoon.

2. Add the tofu and warm it through.

3. Add the rice, stirring and turning it to mix it with the other ingredients and warm it through. Add the soy sauce and mix well.

4. Add the peas, cilantro, and sesame oil, and mix well.

SERVES 4

NUTRIENTS PER SERVING
Calories: 338.5
Protein: 13.0 grams
Fat: 9.1 grams
Saturated Fat: 1.3 grams
Monounsat Fat: 4.0 grams
Polyunsat Fat: 3.2 grams
Carbohydrate: 51.5 grams
Fiber: 3.1 grams
Cholesterol: 0.0 mg
Vitamin A: 285.8 IU
Vitamin E: 0.7 mg/IU
Vitamin C: 11.4 mg
Calcium: 120.7 mg
Magnesium: 119.5 mg

This recipe is from “The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit” by Andrew Weil, M.D. and Rosie Daley (Knopf)

INGREDIENTS
1 cup finely chopped onion
2 tablespoons extra-virgin olive oil
3-4 cloves garlic, minced
28 ounces canned, crushed tomatoes, preferably organic
1 cup purified water
3 cups fresh corn kernels cut from the cob, or 1 pound frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil

INSTRUCTIONS
1. Sauté the onions in the olive oil in a Spring 3/12 quart saucepan over medium-high heat until they just begin to brown. Add the garlic and saute for a minute, stirring constantly.

2. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.

3. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.

SERVES 4

NUTRIENTS PER SERVING
Calories: 191
Fat: 8g
Saturated Fat: 1g (38% of calories from fat)
Protein: 5g
Carbohydrate: 31g
Cholesterol: 0mg
Fiber: 4g