Chinese Stir-Fry

• 2 16-oz. pkg. frozen Asian-style vegetables
• 1/4 cup bottled stir-fry sauce or to taste
• 1 lb. firm or baked tofu, drained and cut into strips

1. Steam vegetables in a stir-fry pan or wok with about 1/2 inch of water, covered, until completely thawed.
2. Drain well and transfer back to stir-fry pan.
3. Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp.
4. Add tofu strips and toss gently.
5. Cook just until heated through, then serve right away.

vegetables, stirfry sauce

Taken from www.vegetariantimes.com/recipe/chinese-stir-fry/ (may not work)