Vegetable Tofu Stir Fry

• 1 pkg Extra Firm Tofu cut into cubes
• 1 Red Pepper cut into thin strips
• 3 cups Broccoli florets
• 1 pkg Mushrooms
• 1 small Yellow Onion cut into strips
• 3 TBS minced garlic
• 3 TBS minced gingerroot
• 2 cups vegetable broth
• 4 TBS soy sauce
• 3 TBS oriental sesame oil
• 2 TBS rice vinegar
• 1 1/2 TBS cornstarch
• Crushed Red Pepper (optional)
• Canola oil

1. In a medium sized bowl make the sauce. Add the cornstarch and soy sauce and mix until the cornstarch dissolves. Mix into the bowl sesame oil, rice vinegar and vegetable broth. Heat a wok over medium high heat and coat with canola oil, about 2 TBS. Add vegetables, ginger and garlic to the wok and cook until the vegetables are al dente, constantly stirring the vegetables. Add the tofu and the sauce, mixing them with the vegetables. Cook for about another three minutes or until the sauce is thickened. Add crushed red pepper to taste if you would like the stir fry to be spicy.
2. Tips:
3. You can serve the stir fry over rice or by itself (if you want a low carb meal).
4. I remove the tofu from its packaging and leave it out for about an hour so that all the liquid can drain from it. By doing this the tofu holds up better in the stir fry.
5. This is a quick and easy meal to put together. I always have the sauce ingredients in my kitchen and if I have not gone to the store, I add whatever vegetables I have at home.

red pepper, broccoli florets, mushrooms, onion, garlic, gingerroot, vegetable broth, soy sauce, sesame oil, rice vinegar, cornstarch, red pepper, canola oil

Taken from www.epicurious.com/recipes/member/views/vegetable-tofu-stir-fry-1202200 (may not work)