Ginger Tofu Stir-Fry

• 2 tablespoons extra virgin olive oil
• 2 cups mushrooms, sliced
• 2 tablespoons fresh ginger, grated
• 1/2 medium yellow onion, peeled and cut into thin half circles
• 2 1/2 cups fresh or frozen broccoli, chopped
• 1 carrot, cut into thin strips
• 1 rib celery, peeled and cut into 1/2 inch pieces
• 2 generous handfuls snow peas
• 1 tablespoon low-sodium soy sauce
• 6 oz low-fat tofu, cubed
• Dash salt

1. In a wok, heat extra virgin olive oil and add onion and ginger.
2. Saute for about three minutes over medium heat.
3. Add mushrooms and cook until moisture evaporates (about three minutes).
4. Add broccoli, carrots, celery and snow peas, and stir for a few minutes.
5. Add the soy sauce, stirring frequently.
6. Add the tofu and cook until warmed through.
7. Add salt to taste.
8. Serve with gingered rice & edamame .

extra virgin olive oil, mushrooms, fresh ginger, yellow onion, frozen broccoli, carrot, celery, generous handfuls snow peas, soy sauce, salt

Taken from www.cookstr.com/recipes/ginger-tofu-stir-fry (may not work)