- 2 sweet peppers (sliced)
- 1/4 red onion sliced
- 4 oz. sliced mushrooms
- 7 oz. firm tofu (drained)
- 1 head broccoli florets
- 1 small bunch asparagus cut into 1/2 inch pieces
- 2 Carrots sliced thinly on a diagonal
- 1 can baby corn (rinse well)
- 1 Tbl sesame oil
- Stir Fry sauce
- Red pepper flakes (optional)
Heat oil on high heat in a large skillet or wok and add tofu. Cook until golden brown and remove. Add all other veggies, cook on high until cooked (but not mushy). Return tofu to the mixture. Add Stir Fry sauce and stir gently for 4 – 5 minutes.
Spoon onto brown rice or soba noodles.
Basic Stir-Fry Sauce (Combine all ingredients in a bowl)
2/3 cup soy sauce
1/2 cup chicken broth
1/3 cup rice wine or rice vinegar
1 Tbsp. sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 Tbsp. cornstarch (*optional)
