Tofu and Vegetable Stir-Fry
From: Kathryn J. Camfield

Yield: 4 servings; Source: The Ottawa Citizen

Marinade:

• 1 pound block tofu, cut into 1" cubes
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1/4 tsp pepper
• 2 tbsp. soy sauce
• 1/8 to 1/4 tsp. red pepper flakes
• 1 tbsp. sesame oil
• 2 tbsp. dry sherry
• 1/4 cup hoisin sauce

• 2 tbsp. oil
• 1 medium onion, chopped
• 1 carrot, thinly sliced
• 2 celery stalks, sliced
• 1 cup small cauliflower or broccoli florets
• 1 cup peas or snow peas
• 1/3 cup red pepper, slivered
• 1 tin sliced water chestnuts, drained
• 1 tbsp cornstarch

2. Heat oil in frying pan and add onion, cooking 'til softened.
Add other veggies (in usual stir-frying order from slow-fast cooking veggies) and fry 'til desired cookness.

3. Add tofu to the veggies.
Stir 1 tbsp. cornstarch into marinade and pour over vegetable mixture.

4. Reheat 'til tofu is hot.