Stir Fry Vegetables with Tofu
|Tofu cake||16 Ounce (2 Firm Cakes)|
|Broccoli||1 Cup (16 tbs), chopped|
|Cauliflower||1 Cup (16 tbs), chopped|
|Chinese cabbage||1 Cup (16 tbs), finely chopped|
|Bell pepper||1 , chopped|
|Sesame oil||2 Tablespoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Sweet 'n low sweetener packets||1⁄2 (1/2 A Packet)|
|Ground ginger||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Sesame oil||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1. Wrap tofu cakes in double layer of dish towels or lots of paper towels. Press tofu by placing on top of them a cutting board weighted with several canned goods (about 3 pounds worth). Let set for 10 or more minutes. Cut tofu into bite sized cubes.
2. Mix well soy sauce, vinegar, oil, water, sweetener, ginger, garlic and clove.
3. Place tofu and vegetables in a non-metallic bowl. Pour in marinade and let marinate for 2 hours. If sauce does not completely cover tofu and veggies, be sure to lightly stir them after 1 hour. Drain before cooking. Reserve liquid.
4. Heat oil in large skillet. Add tofu, fry for 2-5 minutes per side. Add veggies and cook another 3-5 minutes or until desired tenderness. Add 1/2 or more of reserved liquid and heat for 1 minute. Serve.