Cake CaSa: Chinese anyone? A light, tasty lunch.

I don't know about you, but I LOVE Chinese food. I could live on it. One of my favorite things is the mixed veggies with tofu in the light broth. Sounds healthy right? Probably not.

See, in Chinese cooking you blanch a lot of things before the final cooking. This is no different in veggies or tofu. The difference is, in Chinese cooking, you blanch in oil; like a deep fryer, in oil.

So here is my healthy answer to this not so healthy dish and I made mine with left overs. Note: It is important to have everything chopped and ready to go (mise en place) before you start, once you start cooking this will go very fast.

Sarah's Stir-Fried Veggies & Tofu

1 cup cubed extra firm tofu
1/4 cup diced onion
1/2 cup baby corn, cut into bite-sized pieces
1 cup green beans, blanched (in water) and cut into bite-sized pieces
2-3 cups chopped cabbage
2 cups baby spinach
2-3 cups chopped broccoli
2 Tbsp cilantro, chopped
1 tsp lemongrass paste
1 Tbsp soy sauce
2 cups chicken broth
1 Tbsp cornstarch
2-3 drops sesame oil
cooking spray

1. Coat a non-stick skilled with cooking spray and a couple drops of sesame oil, I used a 10-inch, and place over medium high heat. Add onion and lemongrass paste. Saute until fragrant, about 1 minute. Add the tofu and allow to brown slightly.

2. Once the tofu has browned up a bit, add the broccoli, chicken broth and soy sauce. Put the lid on the pan and let it simmer for 2 minutes.

3. Add the remaining veggies except for the spinach and simmer with the lid on for 2 more minutes.

4. Mix the cornstarch with about a tablespoon of broth or water and add to the pan. Stir thoroughly to completely combine into the liquid in the pan. Once it returned to a boil and is completely combined, turn off the heat. Add the spinach and cilantro.