Vegetable Stir Fry

• 2 tablespoons olive oil
• 16 ounces extra firm tofu diced
• 16 ounces mushrooms
• 2 medium zucchini
• 4 medium carrots
• 2 tablespoons ginger chopped
• 1 tablespoon sesame seeds optional
• 1/3 cup soy sauce
• 1/3 cup water
• 1/4 cup honey
• 2 tablespoons white vinegar
• 2 teaspoons corn starch

1. Using the KitchenAid(R) Pro Line(R) Series Food Processor set up with the Adjustable Slicing Disk, slice the carrots. Make sure the lid is secure and latched into place before you feed the carrots through the food chute opening. You may also need to cut the carrots to fit the feed tube. Make sure you push the vegetables down the chute with the feed tube and not your hands. Also set the speed lever to "High" to obtain better results while slicing your vegetables.
2. Once the carrots are sliced place them in a plate and set aside. Slice the zucchini and mushrooms the same way you sliced the carrots.
3. In a medium bowl, mix the soy sauce, water, honey, white vinegar and corn starch until combined. Set aside.
4. Place the olive oil and extra-firm tofu in a non-stick skillet over medium to high heat. Cook for 3-5 minutes stirring occasionally until the tofu starts to brown.
5. Add the carrots, zucchini, mushrooms and ginger. Cook the vegetables for about 5 minutes stirring occasionally or until they are tender. Add the sauce and cook for one extra minute or until the sauce has thickened. If using, you can sprinkle the sesame seeds over the vegetables at this time. Turn the heat off and serve the stir fry over brown rice or quinoa while it is still warm.

olive oil, mushrooms, zucchini, carrots, ginger chopped, sesame seeds optional, soy sauce, water, honey, white vinegar, corn starch

Taken from www.yummly.com/recipe/Vegetable-Stir-Fry-2099267 (may not work)