Stir-Fry Vegetables With Tofu

• 1/2 lb. tofu, cut into 1/2-inch cubes (firm or extra firm is best)
• 3 Tbsp. soy sauce
• 1 tsp. vinegar
• 1/4 tsp. cumin
• 2 cloves garlic, minced
• 1/2 tsp. grated ginger
• 3 Tbsp. peanut or salad oil
• 1 large carrot, chopped
• 2 c. chopped broccoli
• 1 c. sliced mushrooms
• 1/2 c. sliced green onions
• 3 Tbsp. cilantro (optional)
• use any vegetables that are your favorites
• crispy noodles

1. Place tofu in shallow bowl.
2. Mix soy, vinegar, cumin, garlic and ginger; drizzle this over tofu and set aside.
3. Heat oil in wok or large pan over high heat.
4. Add carrot and stir-fry 1 minute. Add broccoli and cook 2 minutes, then add mushrooms and onions. Reduce heat to medium.
5. Add tofu mixture and cook, stirring gently until heated through but vegetables are still crisp.
6. Garnish with cilantro.
7. Spoon over hot rice and pass the soy sauce and add crispy noodles on top.

soy sauce, vinegar, cumin, garlic, grated ginger, peanut, carrot, broccoli, mushrooms, green onions, cilantro, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371247 (may not work)