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LOCATION: Recipes >> Vegetarian >> Tofu Stirfry 04

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Stir-Fried Vegetables with Tofu
Yield: 4 servings

2 tb sesame oil
2 green bell peppers, diced
1 celery stalk, sliced diagonally
2 garlic cloves, minced
1 1/2 c mung bean sprouts
2 bunches scallions, chopped
1/4 c toasted sunflower seeds
1/4 c dry sherry
2 tb tamari
1/2 ts grated ginger
3 cakes tofu, diced
Chinese noodles

Heat oil in wok. When hot, add bell peppers, celery and garlic.
Stir fry over moderate heat till celery is half cooked. Add bean
sprouts, scallions and sunflower seeds. Stir fry just till sprouts
are wilted. Rest of the vegetables should be tender crisp.

Add rest of ingredients and reduce heat. Saute another 2 minutes.
Serve over grains or noodles.

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