Vegetable and Tofu Stir-Fry

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VEGETABLE AND TOFU STIR-FRY

 

8 oz. firm tofu

1 tsp. grated ginger

2 cloves minced garlic

1 c soy beans

5-6 green onions, sliced

1 c. red bell pepper, diced

1 c. sliced mushrooms

2 c. shredded cabbage

 

--MARINADE:--

1 sm. onion, finely chopped

1/4 c. peanut oil

1/4 c. lemon juice

1/4 c. reduced-sodium soy sauce

2 tsp. artificial sweetener (or Stevia)

1 tbsp. fresh ginger, grated

2 cloves garlic, minced or crushed

 

In a small bowl, combine the marinade ingredients. Add the tofu chunks.

Refrigerate for several hours. Drain the tofu. Reserve 1/2 cup of marinade.

Strain it into a small saucepan. Warm the marinade over low heat. In a wok

or skillet, heat the oil until it begins to smoke, about 30 seconds. Add

ginger and garlic; sauté over medium heat for 1 to 2 minutes. Increase the

heat and add the tofu chunks. Stir-fry for 2 to 3 minutes until tofu starts

browning. Slide the tofu to one side of the wok or skillet. Add vegetables

and stir constantly for 2 to 3 minutes or until vegetables are crisp-tender.

Add 2 tablespoons of the warmed marinade. Cook for another 3 minutes. Serves

6.