Garlic-Ginger Tofu Stir-Fry

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1 small Thai pepper, minced
1 tsp. minced ginger
1 garlic clove, minced
1 Tbsp. olive oil
3 Tbsp. soy sauce
1/4 cup water
1 Tbsp. arrowroot powder or cornstarch
2 Tbsp. vegetable oil
1 16-oz. pkg. firm tofu, drained and cut into 1×1/2-inch pieces
1 tsp. soy sauce
2 carrots, cut into 2-inch strips
1 red pepper, sliced
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 medium onion, sliced
1/2 cup yellow squash, sliced into 1/2-inch-thick pieces
Cooked lo mein or soba noodles

• Sauté the minced pepper, ginger, and garlic in the olive oil for 2 to 3 minutes over medium heat. Add the soy sauce and water, stirring until well combined. Stir in the cornstarch and simmer over low heat until the tofu and vegetables are ready.
• Heat the vegetable oil over medium-high heat in a nonstick 12-inch skillet.
• Add the tofu and cook, stirring frequently (stir-frying), until heated through and browned on all sides, about 10 to 15 minutes. Add the soy sauce and stir-fry for 1 minute. Transfer to a bowl.
• Add the carrots, red pepper, bok choy, onions, and squash to the skillet and stir-fry until the vegetables are tender but crisp, about 3 minutes. Add the prepared sauce and tofu and stir-fry until all the ingredients are coated and heated, about 2 minutes.
• Serve immediately over the lo mein or soba noodles.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind