Stir-Fry Tofu And Veggies

• 1 lb. extra firm tofu
• 1/2 c. Sake or white wine
• 2 Tbsp. sesame oil or vegetable oil
• 4 Tbsp. soy sauce or to taste
• 2 cloves minced garlic
• 2 tsp. ginger juice (optional)
• 1 onion, thinly sliced
• 1 red pepper, diced
• 2 c. broccoli florets or Chinese cabbage
• 8 oz. snow peas
• 1/4 c. roasted cashews or almonds

1. Cut tofu into 1-inch cubes.
2. In wok or skillet, bring soy sauce, garlic, ginger and wine to a boil.
3. Add tofu cubes, cover and simmer for 5 to 10 minutes.
4. Remove tofu and remaining broth from wok or skillet.
5. Heat oil in wok and stir-fry vegetables over medium heat for 3 to 5 minutes.
6. Add remaining broth, tofu and cashews or almonds.
7. Heat and serve.

extra firm, white wine, sesame oil, soy sauce, garlic, ginger juice, onion, red pepper, broccoli florets, snow peas, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=239068 (may not work)