3/4 cup soy sauce
3/4 cup lemon juice
2 tsp. grated fresh ginger root
1 lb. extra-firm tofu
2 Tbsp. vegetable oil
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 (or spring) onions, chopped
2 cups cooked rice
• Mix 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 the oil 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 (spring) onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, topped with the marinade.
Makes 4 to 6 servings
