Easy Tofu Oriental

With Tofu

Cholesterol Free Vegan Tofu Recipe

Tofu Oriental

Start with heating a couple tablespoons of oil in a pan. over med.
Add any vegetables you want. (Onion, bell pepper, Broccoli, cabbage, zucchini, baby bokchoy, mushrooms, celery, carrots etc...)
Keep them around the same size and thickness, adding the thickest ones first, (broccoli, cabbage, carrots) cooking the thicker ones a couple minutes before adding thinner...
You want to keep everything in one layor, so use a big pan or wok.
(I try to always include, onion, bell pepper, and mushrooms)
Add 1-2 T fresh grated gingerroot.
1 clove minced garlic
Add 1 block (more or less) Firm regular tofu, cut into bite size pieces.
Saute until vegis are nearly cooked through.

Add: (optional)
Small can sliced water chestnuts
large can bean sprouts (or add handfull of fresh beansprouts with ginger above)
Small can mushrooms. (if you didn't use fresh)

Mix: then add to vegis"
1/4 C soy sauce
1/2 c water
1-2 T brown sugar
2 T broth powder
1 T cornstarch
Stir until thickened:about a minute

Serve with white rice.
or over crispy chow mein noodles or Prepared Ramin Noodles

This is a basic basic recipe... Use what you have on hand...

Try adding Cashews! or a little sesame oil
or a little hot sauce!
Make it yours! You know what you like!