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LOCATION: Recipes >> Vegetarian >> Tofu Stirfry 03

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Tofu and Vegetable Stir-Fry

1 pound block tofu, cut into 1" cubes
1 clove garlic, minced
1 tsp fresh ginger, minced
1/4 tsp pepper
2 tbsp. soy sauce
1/8 to 1/4 tsp. red pepper flakes
1 tbsp. sesame oil
2 tbsp. dry sherry
1/4 cup hoisin sauce

2 tbsp. oil
1 medium onion, chopped
1 carrot, thinly sliced
2 celery stalks, sliced
1 cup small cauliflower or broccoli florets
1 cup peas or snow peas
1/3 cup red pepper, slivered
1 tin sliced water chestnuts, drained
1 tbsp cornstarch

Combine marinade ingredients in a large bowl (garlic-sherry).
Gently stir in tofu cubes, cover and refrigerate 4 hours or overnight.

Heat oil in frying pan and add onion, cooking 'til softened. Add
other veggies (in usual stir-frying order from slow-fast cooking
veggies) and fry 'til desired cookness.

Add tofu to the veggies. Stir 1 tbsp. cornstarch into marinade
and pour over vegetable mixture.

Reheat 'til tofu is hot.

Yield: 4 servings

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