Vegetable Stir-Fry With Tofu

• 1 lb baked tofu, pressed
• 8 cups vegetables (options include onions, carrots, peppers, mushrooms, celery, broccoli, asparagus and mung-bean sprou)
• 1 tablespoon canola oil
• 14 cup natural soy sauce
• 2 garlic cloves, mashed
• 2 tablespoons light brown sugar
• 1 teaspoon gingerroot, finely chopped
• 1 teaspoon dark-roasted sesame oil

1. Slice the tofu into strips and arrange on a plate with prepared vegetables, separated by variety.
2. (You may be able to buy mixed stir-fry vegetables in packages from your supermarket.
3. ).
4. Mix the flavoring mixture ingredients until the sugar dissolves.
5. Set aside.
6. Add the canola oil to a large skillet or wok, place over medium-high heat, and add vegetables.
7. Cook sturdier vegetables first, saving tender ones like bean sprouts and asparagus for later.
8. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning.The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.
9. Add the tofu and the flavoring mixture.
10. Continue to cook over high heat for 1 minute, then serve over rice or noodles.

pressed, vegetables, canola oil, soy sauce, garlic, light brown sugar, gingerroot, sesame oil

Taken from www.food.com/recipe/vegetable-stir-fry-with-tofu-318803 (may not work)