Instructions: 1. Cube pressed tofu and set aside. In a large wok or skillet, heat oil, garlic, and ginger.

2. Add onion, bell peppers, beans, and carrot. Stir-fry over high heat 4 minutes.

3. Add mushrooms, bok choy, zucchini, herbs, and tofu. Pour lemon juice and soy sauce over vegetables and stir-fry just until tender but still crisp

(4-5
minutes). Serve at once, with hot steamed rice or stir fry rice, or noodles,
crisped or not.

Variations: Chard instead of bok choy. Or try milder napa and some bean spouts. Substitute 2 tablespoon of stir-fry (teriyaki) sauce for the soy.

Tip 1: Be sure to have the tofu and all the vegetables prepared before you begin Cooking.

Tip 2: To press firm tofu

* Position a cutting board on the counter so that it is slightly sloped.

Place
paper towel to trap any liquid that may run off.

* Cut the block of tofu into 1/2-inch slices and place between several layers
of clean kitchen towels or paper towels. Place a heavy chopping board or pot
filled with water on top of the towels and leave weight in place for 15 to 45
minutes. Then carefully remove tofu from its wrapping and proceed.

Coles World Cuisine: Cooking Companion Series

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