Tofu & Vegetable Stir-Fry

• 3 cups Kraft Coleslaw Dressing, divided
• 1 Tbsp. Sriracha sauce (hot chili sauce)
• 3 qt. Firm tofu, cut into 3/4-inch/2-cm cubes
• 1/4 cup garlic, minced
• 2 qt. broccoli florets
• 2 qt. cauliflower florets
• 1-1/2 qt. carrots, shredded Target 2 lb For $3.00 thru 02/06
• 1-1/2 qt. snow peas
• 1-1/2 cups water
• 3 cups green onions, cut into thin diagonal slices

1. For each serving: Mix 1 Tbsp.
2. (15 mL) dressing and 1/8 tsp.
3. (0.5 mL) Sriracha sauce.
4. Add to 3 oz.
5. (85 g) tofu; toss to coat.
6. Heat medium nonstick saute pan on medium-high heat.
7. Add tofu; saute 2 min.
8. or until lightly browned.
9. Add 1/2 tsp.
10. (2 mL) garlic, 1/3 cup (75 mL) each broccoli and cauliflower, and 1/4 cup (50 mL) each carrots and snow peas; mix lightly.
11. Add 1 Tbsp.
12. (15 mL) water; cover and reduce heat to medium.
13. Cook 3 min.
14. or until vegetables are crisp-tender.
15. (Do not stir.)
16. Stir in 1 Tbsp.
17. (15 mL) of the remaining dressing; spoon onto serving plate.
18. Garnish with 2 Tbsp.
19. onions.

dressing, sriracha sauce, garlic, broccoli florets, cauliflower florets, carrots, snow peas, water, green onions

Taken from www.kraftrecipes.com/recipes/tofu-vegetable-stir-fry-123665.aspx (may not work)