Tangy Stir-Fried Vegetables

• 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon bottled ground fresh ginger (such as Spice World)
• 4 garlic cloves, sliced
• 3 serrano chiles, seeded and sliced
• 1 teaspoon dark sesame oil
• 1 1/2 cups vertically sliced yellow onion
• 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
• 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
• 1/3 cup (1/8-inch) diagonally cut carrot
• 6 cups sliced napa (Chinese) cabbage (about 1 small head)
• 2 cups broccoli florets
• 1/4 cup chopped green onions

1. Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; saute 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.

soy sauce, honey, bottled ground fresh ginger, garlic, serrano chiles, dark sesame oil, onion, red bell pepper, pepper, carrot, cabbage, broccoli florets, green onions

Taken from www.myrecipes.com/recipe/tangy-stir-fried-vegetables (may not work)