- 1/4 cup soy sauce
- 1/4 cup lemon juice
- 1-2 tsp. grated fresh ginger root
- 1 lb. extra-firm tofu
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 3 carrots, cut into 2-inch strips
- 1 medium onion, sliced
- 1 green pepper, sliced
- 1 cup snow peas
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 2 cups cooked brown rice
- Mix together the soy sauce, lemon juice, and ginger.
- Cut the tofu into 1-inch chunks and place in the marinade.
- Let marinate for 45 minutes.
- Drain the tofu, saving the marinade.
- Heat a little water in a large pan and add the cauliflower, broccoli, carrots, onion, green pepper, and tofu.
- Stir frequently, cooking evenly.
- Add the snow peas, mushrooms, and green onions.
- Continue to stir frequently until the vegetables are cooked but still crunchy.
- Serve over brown rice, topped with the marinade.
Makes 4 to 6 servings.
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