Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Nestled in the foothills of the Green Mountains, Mary's Restaurant is an idyllic retreat in Bristol, Vermont. Chef-owner Doug Mack works with farmers to highlight seasonal ingredients on his menu. He keeps vegetarian diners happy with this untraditional stir-fry, which jazzes up tofu with a zesty sauce.

Source: EatingWell Magazine, Fall 2004




Maple Barbecue Sauce (recipe follows)
Tofu & Veggies


Instructions Checklist
  • To prepare barbecue sauce: Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring often, until softened but not browned, 3 to 5 minutes. Add garlic, ketchup, vinegar, Southern Comfort (or apple juice), maple syrup, mustard, Worcestershire sauce (or soy sauce) and hot sauce and bring to a simmer. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Let cool for about 10 minutes. Transfer to a food processor or blender and puree until smooth. (Use caution when blending hot liquids.)

  • To prepare tofu & veggies: Drain and rinse tofu; pat dry. Cut into 1-inch cubes. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning from time to time, until browned on all sides, 5 to 7 minutes. Transfer to a plate.

  • Add the remaining 2 teaspoons oil to the pan. Add broccoli, cauliflower, mushrooms and carrots; cook, stirring often, until just tender, about 4 minutes. Add 1/2 cup of the barbecue sauce and bring to a simmer (refrigerate the remaining sauce for another use). Stir in tofu and serve.


Make Ahead Tip: To make ahead: Cover and refrigerate the sauce (Step 1) for up to 2 weeks.

Tip: We recommend using reduced-sodium ketchup whenever possible. Look for it in your supermarket.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

1 cup
227 calories; protein 10.6g; carbohydrates 20.5g; dietary fiber 3.3g; sugars 12.7g; fat 10.1g; saturated fat 1.4g; vitamin a iu 5235.8IU; vitamin c 36.2mg; folate 61.8mcg; calcium 243.3mg; iron 2.3mg; magnesium 57.7mg; potassium 575.9mg; sodium 108.1mg; thiamin 0.1mg; added sugar 8g.

1/2 other carbohydrate, 1 vegetable, 1 medium-fat meat, 1 fat