Stir-Fried Tofu and Vegetables

By Hklbrries

Ingredients

• 2 tbsp oil
• 1 onion, thinly sliced
• 6 mushrooms, sliced
• 2 green peppers, cut in strips
• 1 carrot, cut in strips
• 1 cp bean sprouts
• 1 (16 to 24 ounce) brick tofu, cut in strips
• 1 tsp "chicken-like" seasoning
• 1 tbsp brown sugar
• 1/2 tsp grated ginger root, optional
• 2 tbsp soy sauce
• 1 tbsp cornstarch or arrowroot
• 1/2 cup water
• 1 tbsp lemon juice, optional

Details

Servings 6

Preparation

Step 1

Slice vegetables and tofu. Saute in skillet or wok with barely enough oil to coat skillet. Stir lightly over high heat for 30 to 60 seconds. Reduce heat to low, cover and simmer about 5 minutes at most. In small cup mix seasonings, starch and water. Stir into vegetables, mixing constantly until vegetables are coated and sauce thickens. Vegetables should be crisp-tender. If they need further cooking, cover and simmer until desired doneness. For extra tang add 1 tbsp lemon juice.