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Veggie Stirfry with Tofu Recipe


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     Veggie Stirfry with Tofu

Category   Entrees - Maindishes
Sub Category   Vegetarian

1 cup uncooked brown rice or 8 ounces of pasta
1/2 pound extra frim touf, dreained and pressed
2 tbsp tamari sauce or soy sauce
2 tbsp szechwan sauce
2 or 3 cloves garlic, peeled and finely hopped
1 tbsp fresh ginger root, peeled and chopped
2 1/2 tbsp oil a combination of vegetable and sesame oil is good)
1/2 cup of orange vegetables
1/2 cup of yellow vegetables
1/2 cup of green vegetables
1/2 cup of red vegetables
1/2 cup of white vegetables
Sesame Seeds for garnish

Cook rice. Meanwhile, make marinade- mix tamari or soy sauce, Szechwan sauce, garlic and ginger in a small bowl. Set aside. When tofu is finished dreaining, cut into bite sized cubes and place in bowl and pour about half the marinade over it. Gently mix and let the tofu sit for about 10 minutes.
When the tofu is finished marinating heat about 1 tbsp of the oil in a large skillet or wok. When oil is hot but not smoking, carefully add the tofu and its marninade. Stir fry for a few minutes, until tofu is heated through. Remove tofu and set aside.
Heat remaining oil in the pan, add veggies and remainng marinade. Cook for about 3 or 4 minutes, stirring oftgen. The vegetable should contact the bottom of the pan; if there are too many vegetables for this to happen, cover the pant to keep the heat in while cooking and remove the cover occasionally to to stir. When the veggies are almost done, add tofu, stir, cover, and cook for about 2 minutes more.
Serve over rice or pasta, sprinkle wtih seasame seeds and drizzle with extra tamari or soy sauce if desired. Serves 4.

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