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Tofu & Vegetable Stir-Fry

12 ozs. exra-firm tofu, cut into 1/2-inch cubes
3 Tbsp. light soy sauce
2 Tbsp dry sherry or veg stock or veg-chicken stock
4 tsps. cornstarch
1 tsp. grated ginger root
1/4 tsp. crushed red pepper
2 cloves garlic, minced
2 cups. fresh asparagus cut into 1-inch pieces
2 medium carrots, thinly sliced, 1 c.
1 medium onion, cut into thin wedges
1/2 red sweet pepper, cut into strips 1/2 c.
1 c. fresh bean sprouts
2 cups. hot cooked rice
sesame seeds (optional)

Place cubed tofu in bowl, sprinkle with 1 tbsp. of the soy sauce;
set aside. Stir together remaining soy sauce, sherry, cornstarch,
ginger root, crushed red pepper, and 2/3 c, water in a small mixing
bowl; set aside. Spray a cold wok or large skillet with nonstick
spray. Heat over medium heat; add garlic; stir-fry for 15 seconds.
Add asparagus and carrots; stir-fry for 3 minutes. Add bean sprouts;
stir-fry for 1 minute. push vegetables from center of wok to sides.
Stir soy sauce mixture; add to center of wok. Cook and still till
thickened and bubbly. Cook and stir 2 minutes more. Stir vegetables
into sauce. Gently stir in tofu. Heat through. Serve with hot cooked
rice. Garnish with sesame seeds if desired. Makes 4 servings.


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