TERYAKI TOFU STIR-FRY:

This stir-fry is a great recipe have in your weekly repertoire. I substitute whatever protein I happen to have in the fridge (tofu, tempeh, seitan, etc.) and also try to keep innovative with the vegetables too. Modify the marinade each week: honey-dijon, peanut sauce, plum sauce, etc. And you can serve it over anything: whole wheat pasta, brown rice, basmati rice, quinoa (you get the idea :o)

Ingredients:

Marinade:

• 1/4 cup sunflower oil
• 1 Tbsp. sesame oil
• 2 Tbsp. honey
• 1 Tbsp. rice vinegar
• 1 Tbsp. grated fresh ginger
• 3 cloves garlic, crushed
• salt and cracked pepper to taste
• 1 pkg. medium firm tofu, cut into cubes or sticks

Vegetables:

• 1 large red onion
• 3 carrots, thinly sliced on diagonal
• 3 multicoloured bell peppers
• 1 head broccoli, cut into florets
• 12-16 mushrooms, cut in half
• 2 zucchinis
• bean sprouts
• 1 sm. can each water chestnuts/bamboo shoots

Prepare marinade in a large bowl and toss with tofu cubes well, let sit 1 hour. Chop vegetables (carrots and zucchini on diagonal for Asian theme). Place wok or large heavy-bottomed pan on med-high heat. Toss in marinate & tofu and fry for 1 minute. Turn out into serving dish temporarily. To (now empty) hot pot, add 1 Tbsp. each sunflower and sesame oils. Saute onion and carrot until partly cooked, then add remaining vegetables and cook for 3-5 more minutes. When just done (not limp) spoon in tofu & marinade and toss well until well-heated through. Serve over brown rice. **Add toasted peanuts, cashews or sesame seeds for garnish.

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