Instructions: * (Carrots, broccoli, cabbage, green pepper, cauliflower, etc.)

Combine the 1 Tbs soy sauce with the 1-1/2 tsp vinegar. Sprinkle over the tofu. Saute in a nonstick skillet over medium-high heat until starting to turn golden. Remove from pan and set aside.

Combine the water, 1 Tbs soy sauce, 2 tsp vinegar and sugar in a small dish.

Set aside.

Heat the sesame oil in a nonstick wok or deep skillet. Add the garlic and ginger and saute briefly, but do not let them brown. Add the onion and fresh vegetables and stirfry, tossing constantly, about 2 or 3 minutes. Pour the water mixture over and reduce heat to medium-low. Cover and let steam for 2 to 3 minutes or until crisp-tender.

Remove the cover and raise the heat to high. Add the cornstarch/water mixture and stir briefly until sauce thickens. Stir in the tofu and heat through.

Serve at once with steamed rice.

Note: Add some purchased hoisin or stirfry sauce if desired. Leftover marinated tofu also makes a nice addition.

Yield: 5 servings

Serving size: 1 cup

medium-fat meat

Cuisine:
"African/middle Eastern"

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