Veggie / Tofu Stirfry (Lactose free)

• 1 medium handful Sliced carrots
• 1 small handful broccoli florets
• 1 small handful cauliflower
• 3 Bok Choy leaves
• 3 Napa Cabbage leaves
• 1 small handful Snap Peas
• 1 small handful Snow Peas
• 2 tbsp Earthbalance vegan butter
• 1/2 cup Vegetable Broth
• 1 packages Melissa's Extra Firm Tofu

1. Tofu prep: cut tofu into strips and press for 45 minutes to drain excess water out.
2. (Afterwards.. ya can either use plain, or marinate it for several hours.
3. the longer it sits in marinate the stronger it tastes.)
4. After done prepping tofu - cube it to size ya like.. Set aside for now.
5. Chop up Carrots, Cauliflower, Broccoli.
6. Cut ends off snap peas and snow peas.
7. Group up and set aside in a bowl for now.
8. (the picture is carrots, snowpeas, and snap peas - see picture in step 3 for the broccoli and cauliflower)
9. Chop up Napa Cabbage and Bok Choy.
10. Group up and Set side in another bowl.
11. (The picture is of broccoli florets, Bok Choy, Napa Cabbage, and Cauliflower)
12. Preheat wok and add earthbalance butter and onion powder.
13. Slowly add the chopped up vegetables (from step 2) to the wok.
14. Stir them around.
15. When they are hot, add the leafy vegetables (from step 3) and tofu.
16. When vegetables are close to al dente, add vegetable broth, Real lemon and soy sauce.
17. Remove from heat and enjoy :)

handful, handful broccoli, handful cauliflower, bok, cabbage, handful, handful, butter, vegetable broth

Taken from cookpad.com/us/recipes/347868-veggie-tofu-stirfry-lactose-free (may not work)