Tofu-Vegetable Stir-Fry

• 2 tablespoons olive oil
• 1 yellow bell pepper, cored, seeded, and julienned
• 12 cup thinly sliced red onion
• 1 cup half-moon sliced yellow squash
• 1 cup small broccoli floret
• 2 portobella mushrooms, cut into chunks
• 1 (12 ounce) package extra firm tofu, cut into large chunks
• 1 garlic clove, minced
• 12 cup teriyaki sauce
• 2 cups sliced baby bok choy
• 1 cup fresh mung bean sprouts
• 14 teaspoon fresh ground black pepper
• 14 teaspoon kosher salt
• 12 cup snow peas
• 2 tablespoons sesame oil

1. In a wok or large skillet, heat olive oil over high heat, until almost smoking.
2. Add the bell pepper and onion, stirring constantly.
3. While continuing to stir, add successively the squash, broccoli, mushrooms, tofu, garlic, and teriyaki sauce.
4. Cook for 2 minutes, stirring constantly.
5. Add the baby bok choy, bean sprouts, salt and pepper.
6. Cook, stirring until crisp-tender, about 2 minutes more.
7. Stir in snow peas and sesame oil.
8. Remove from heat and serve over rice or noodles.

olive oil, yellow bell pepper, red onion, broccoli floret, portobella mushrooms, garlic, teriyaki sauce, choy, sprouts, ground black pepper, kosher salt, snow peas, sesame oil

Taken from www.food.com/recipe/tofu-vegetable-stir-fry-341309 (may not work)