Szechwan Tofu with Vegetables

[Guest guest]

SZECHWAN TOFU WITH VEGETABLES

 

2 c. cooked brown rice

16 oz. firm tofu, drained patted dry

3 tbsp. vegetable oil

2 tsp. minced garlic

1 tsp. crushed red pepper

1 bag (16 oz.) frozen mixed vegetable (broccoli, red peppers, bamboo shoots,

mushrooms, or fresh steamed)

2 tbsp. soy sauce

1 tbsp. cider vinegar

 

Cut tofu into 3/4 inch cubes. Heat vegetable oil in skillet; add tofu,

garlic, and crushed red pepper. Cook over medium high heat; stirring often

for about 8 minutes or until tofu is golden. Stir in vegetables, cover

reduce heat to medium low. Cook 2 or 3 minutes. Mix 1/2 cup water with soy

sauce, and vinegar. Add to skillet. Stir until sauce thickens and boils.