Tofu and vegetable teriyaki stir fry

1 block Tofu, firm
1 medium (2-1/2" dia) Onions, sliced
3 medium Carrots, cut into matchsticks
12 spear (about 5" long) Broccoli, fresh
225 gram(s) Baby bok choi, raw
200 gram(s) Baby sweetcorn, sliced in half lengthwise
1 tbsp Argo 100% Pure Corn Starch, need more for dredging
1 tbsp Sunflower Oil, uses more but most is drained off
4 tbsp Teriyaki Sauce

This made two generous servings, but could have served 4 had we added rice or rice noodles. Use any vegetables in place of these. For additional protein, try adding a handful of roasted cashews.

1. Press tofu as directed. Cut into cubes. Coat in corn starch. Shallow fry inn vegetable oil until golden brown on all sides. Remove from oil and drain on kitchen paper.

2. Drain off all but a tablespoon oil and cook onion until soft. Add carrot a
plus 1 tablespoon water, cover and let steam for a few minutes until the vegetables are just cooked. At the same time,

3. Steam broccoli spears and baby corn. Cut bok choi in half and drizzle with oil, then fry on a griddle pan until lightly browned on both sides.

4. Return the tofu cubes to the carrots and onion, great through. Put in teriyaki sauce and heat through. Divide everything between two plates and serve.

Add rice or noodles if serving 4.

Serving Size: Serves 2, or4 if you added rice or Chinese noodles

Number of Servings: 2

Recipe submitted by SparkPeople user NANLTHOMPSON.