Purple Cabbage, Broccoli, Carrot and Sweet Onion with Tofu
Jane Day Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Purple Cabbage, Broccoli, Carrot and Sweet Onion with Tofu
Ingredients
- 1-2 organic yellow onions chunked
- 1/2-1 head organic purple cabbage sliced
- 1 head organic broccoli chopped
- 1-2 medium carrots diced
- 1/2 cup Jane's Asian Sauce approximate--to taste
Instructions
- In a pan over medium heat, sautee onion for 5-10 minutes in apps. 1/4 cup sauce until soft, then add other veggies (red pepper would be great here too), tofu and additional sauce and cook for 5-10 minutes until veggies are slightly tender but still somewhat firm.
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Hi Jane love your recipes: I need your recipe ” Asian Sause” you use on your Vegtable and Tofu salad.
Hi June Ann,
I am so glad that you are finding some recipes here that you love. Here is the recipe for the Asian Sauce:
1/2 cups organic liquid aminos
1/2 cup organic rice vinegar
2 tbl organic sesame oil
10 cloves garlic crushed, more or less as desired
This is enough for about 6-8 servings, so you can adjust to what you need. I do like making a big batch and keeping it in the fridge–it makes it easy to create quick dishes for a few days.
Thank you so much for your post, June Ann. Take care! Jane