Stir-Fried Tofu and Vegetables in Ginger Sauce

Stir-Fried Tofu and Vegetables in Ginger Sauce
3/4 C soy sauce (substitute tamari or Bragg’s Amino Acids)
3/4 C lemon juice
2 t grated fresh ginger root
1 lb extra-firm tofu
2 T vegetable oil
1 C cauliflower florets
1 C broccoli florets
3 carrots, cut into 2-inch strips
1 medium onion, sliced
1 green pepper, sliced
1 C snow peas
1 C sliced mushrooms
2 green (or spring) onions, chopped
2 C cooked rice

Mix the soy sauce substitute, lemon juice and ginger. Cut the tofu into 1-inch chunks and place in the marinade. Let marinate for 45 minutes. Drain the tofu, saving the marinade.

Heat the oil in a large pan and add the cauliflower, broccoli, carrots, onion, green pepper and tofu. Stir frequently, cooking evenly. Add the snow peas, mushrooms and green (spring) onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, topped with the marinade.

Makes 4 to 6 servings

From vegcooking.com