Tofu and Vegetable Stir-Fry with Ginger

By taochavez

Ingredients

• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1 tbsp fresh ginger, grated or minced
• 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
• 2 tbsp vegetable or olive oil
• 1/2 cauliflower, chopped
• 1 bunch broccoli, chopped
• 2 carrots, sliced
• 1 onion, chopped
• 1 bell pepper, any color, sliced
• 1 cup snow peas
• 1 cup mushrooms, sliced (any kind)
• 3 green onions (scallions), sliced
• rice, pre-cooked

Preparation

Step 1

In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.

In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.

Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.

Add the rice and cook just until heated through and well mixed.