Thyme And Tofu Stir-Fry

• 12.5 oz cauliflower, chopped coarsely
• 12.5 oz broccoli, chopped coarsely
• 9 oz asparagus, sliced thickly
• 12.5 oz green beans, sliced thickly
• 3 None medium carrots, sliced thickly
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves, chopped finely
• 1 tsp cracked black pepper
• 13.5 oz firm tofu, drained, cubed
• 2 None medium onions, sliced thickly
• 9 oz button mushrooms, sliced thickly
• 1/2 cup dry white wine
• 3 tsp cornstarch
• 1 cup vegetable stock

1. Blanch vegetables in boiling salted water for 2 mins. Drain.
2. In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for 2 mins, or until tofu is golden brown. Remove from wok.
3. Add onions and mushrooms to wok. Stir-fry for 1 min, or until onion is soft.
4. Whisk together cornstarch and stock. Add to wok along with blanched vegetables. Stir-fry for 1-2 mins, or until sauce boils and thickens. Add tofu mixture and stir gently until heated through. Serve.

cauliflower, broccoli, thickly, green beans, carrots, olive oil, garlic, thyme, black pepper, firm tofu, onions, button mushrooms, white wine, cornstarch, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/37408 (may not work)