Tofu veggie stirfry

Tofu, soft, 2 block
Broccoli, fresh, 1 cup, chopped
Cauliflower, raw, 1 cup
Carrots, raw, 1 cup, chopped
Mushrooms, fresh, 1 cup, pieces or slices
*Bean sprouts, 2 cup
Onions, raw, 1 medium (2-1/2" dia)
*Oyster Sauce, 2 tbsp
*Canola Oil, 2 tbsp
Garlic, 2 clove
Ginger Root, 1 tsp
*Soy Sauce, 2 tbsp

If you over mix with a spoon/spatula you will have scrambled tofu. Toss tofu without implements if you can.

Wash, chop vegetables until uniform in size. Cut tofu into pieces about 2 cm square. Add oil to fry pan, heat, add garlic, onions and ginger, stir quickly for 2 minutes. Add tofu.Salt and pepper to taste. Fry without stirring for about 3 or 4 minutes. Transfer to plate, again try not to disturb or break up tofu. Return pan to heat. Add remainder of vegetables, with the hardest veggies on the bottom, and the beansprouts on top. Return Tofu mixture to pan, so tofu is resting on top of sprouts. Cover and let steam for 5-7 minutes, or until steam is strongly pouring out of pan. uncover and remove from heat. Add soy sauce and oyster sauce, stir gently and the transfer to serving plate.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user DDOWELL65.