Stir-fried tofu with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Tamari |
| 1 | teaspoon | Brown rice syrup |
| ¼ | teaspoon | Black pepper |
| 2 | tablespoons | Vegetable oil |
| 2 | smalls | Onions, sliced |
| 2 | eaches | Garlic cloves, minced |
| ¼ | cup | Carrots, chopped |
| ¼ | cup | Bell peppers, chopped |
| ¾ | cup | Cauliflower, chopped |
| ¾ | cup | Broccoli, chopped |
| ¼ | cup | Mushrooms, sliced |
| ¼ | cup | Sugar peas |
| ¼ | cup | Bean sprouts |
| 1 | cup | Firm tofu, cubed |
| Jasmine rice | ||
Directions
Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if necessary to prevent sticking.
Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to medium & cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice.
"Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 10-19-94
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