Vegetable Stir-Fry With Tofu

Ingredients

• 1 lb baked tofu, pressed
• 8 cups vegetables (options include onions, carrots, peppers, mushrooms, celery, broccoli, asparagus and mung-bean sprou)
• 1 tablespoon canola oil

Flavoring Mixture

• 1/4 cup natural soy sauce
• 2 garlic cloves, mashed
• 2 tablespoons light brown sugar
• 1 teaspoon gingerroot, finely chopped
• 1 teaspoon dark-roasted sesame oil

Directions

1. 1

   Slice the tofu into strips and arrange on a plate with prepared vegetables, separated by variety. (You may be able to buy mixed stir-fry vegetables in packages from your supermarket.).

2. 2

   Mix the flavoring mixture ingredients until the sugar dissolves. Set aside.

3. 3

   Add the canola oil to a large skillet or wok, place over medium-high heat, and add vegetables. Cook sturdier vegetables first, saving tender ones like bean sprouts and asparagus for later. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning.The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.

4. 4

   Add the tofu and the flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.