Instant Tofu and Mixed Vegetable Stir-Fry

• Two 16-ounce packages Asian-style (sometimes labeled Oriental or Japanese) frozen mixed vegetables
• 1/4 cup stir-fry sauce, or to taste
• 1 pound firm or baked tofu, cut into short, narrow strips

1. Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed.
2. Drain well and transfer back to the stir-fry pan.
3. Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.
4. Add the tofu strips and toss gently.
5. Cook just until heated through, and serve at once.
6. Instant Tofu and Mixed Vegetable Stir-Fry (this page)
7. Asian Noodle Broth (page 22)
8. Crisp raw vegetable platter
9. Calories: 134
10. Total Fat: 4g
11. Protein: 10g
12. Carbohydrate: 14g
13. Cholesterol: 0mg
14. Sodium: 400mg

asianstyle, stirfry sauce

Taken from www.epicurious.com/recipes/food/views/instant-tofu-and-mixed-vegetable-stir-fry-372834 (may not work)