Stir Fried Vegetables
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 c. ½ 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.s 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 c. liquid amino
1 c. ¼ inch carrot circles
1/2 c. sliced zucchini

Preparation

1 Rinse, drain and cut tofu. Marinate in soy sauce for 20-30 minutes while tofu is marinating. In a large skillet, briefly saute garlic in the olive oil on medium-high. Add carrots and cook for 3 minutes, stirring constantly. Add onions and continue cooking until carrots are tender around the edges. Stir often. 2 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. 3 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 and/or toasted slivered almonds. Yield: 4 cups.