Spicy Vegetables with Tofu

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Spicy Vegetables with Tofu

 

1 onion, thinly sliced

1 sweet red pepper, cut into 2-inch (5-cm) strips

2 stalks celery, thinly sliced diagonally

4 cloves garlic, minced

1 tbsp. peeled minced ginger root

1 tbsp. minced chili pepper

1 tbsp. canola oil

1/4 cup thinly sliced mushrooms

3/4 cup broccoli florets

3/4 cup sliced cauliflower florets

1/4 cup peas

1 cup cubed tofu

1/4 cup vegetable stock

1 tbsp. low-sodium soy sauce

2 cups hot cooked rice

 

In a large frying pan over medium heat, saute the onion slices, red pepper,

celery, garlic, ginger and chili pepper in the canola oil for 5 minutes.

Add mushrooms, broccoli, cauliflower and peas. Stir.

Add tofu, stock and soy sauce. Cover and cook for 3 to 4 minutes or until

vegetables are crisp-tender. Serve over the rice.

Makes 4 servings.