Tofu-vegetable stir fry

Tofu gets a bad rap because people don't know how good it can taste. It’s good for you too. Tofu contains soy proteina, a good way to get protein without eating meat.

Ingredients

Use a firm, pre-packaged tofu. You can find this in the refrigerator case of many grocery stores and health food stores.

1 pound baked, pressed tofu
8 cups sliced vegetables: carrots, yellow onions, broccoli, peppers, mushrooms, etc;
1 tablespoon canola oil

Flavoring mixture
1/4 cup dry sherry
1/4 cup natural soy sauce
2 cloves garlic, pressed
2 tablespoons light brown sugar
1 teaspoon finely chopped ginger root
1 teaspoon toasted sesame oil

Directions

1. Slice the tofu into strips and arrange on a plate with the prepared vegetables (keep vegetables separated by variety).
2. Stir together the flavoring mixture until the sugar dissolves and set aside.
3. Add the canola oil to a large skillet or wok, place over medium-high heat and add vegetables. Cook the sturdier vegetables first and the more tender ones last. Stir vegetables constantly, adding water if they begin to stick to the pan.
4. Add the tofu and the flavoring mixture (stir mixture before adding it). Continue to cook over high heat for one minute. Serve over rice or noodles.