Stir-Fry Vegetables

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STIR-FRY VEGETABLES

 

1 c. 1/2 inch tofu cubes

1 minced garlic cloves

1/2 tsp. salt

1/4 tsp. garlic powder

1 c. sliced onions

1/2 c. sliced mushrooms

1 1/4 c. broccoli

1/2 c. sliced broccoli stalks

1 c. soy sauce

1 tbsp. olive oil

1 tsp. onion powder

1/4 c. water

1/2 c. tomato wedges

1/2 c. sliced zucchini

 

Rinse, drain and cut tofu. Marinate in soy sauce for 20-30 minutes while

tofu is marinating. In a large skillet, briefly sauté garlic in the olive

oil on medium-high.

Add onions and continue cooking until tender. Stir often.

 

Next, add broccoli stalks and water. Cover and simmer until carrots are half

done. Continue stirring. Add zucchini, broccoli flowerets, mushrooms and

seasonings.

Stir together. Cover and continue cooking. When vegetables are almost

crisp-tender, add tomato wedges and cook briefly until tomatoes are

softened. Remove from heat. Drain and gently fold in tofu chunks.

 

Yield: 4 cups.