Recipe for Szechuan Vegetable and Tofu Stir-Fry 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp peanut oil
1 sm onion, cut in half
then thinly sliced
1/4 cup red bell pepper strips
1/2 cup vegetable broth
1/2 cup fresh or frozen broccoli florets
1/2 cup baby carrots
2 x scallions, slivered
(white and light green parts)
2 tbl grated fresh ginger
1 tsp red pepper flakes, or to taste
1/2 tsp honey
1/2 tbl hoisin sauce
1 lb firm or baked tofu, well drained
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles.

In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and hell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables ate crisp-tender, about 2 minutes.

Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 tablespoons water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away.

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