Stir-Fry Vegetables With Tofu

To cook stir-fry vegetables with tofu in 5 servings we need the following ingredients: -

• 1 lb. fresh tofu, well drained.
• 2 tablespoons oil
• 1 medium onion, cut in half lengthwise, and thinly sliced 
• 1 large carrot
• 1 large stalk broccoli or 1 cup sliced green beans
• 2 stalks celery
• 1 can (4-oz.) sliced mushrooms with liquid
• 1 cup water
• 2 tablespoons cornstarch
• ½ teaspoon garlic salt
• Dash of Ac'cent
• Soy sauce to taste.

How to cook the stir-fry vegetables with tofu

• Dice tofu and vegetables except broccoli.
• Break broccoli head into small flowerets.
• Brown the tofu in 1 tablespoon of the oil; remove to serving platter.
• Saute onion in other tablespoon of oil until almost tender; add the other vegetables in order; stir occasionally; cover a few minutes to steam; vegetables should be crisp, but done.
• Put vegetables on the serving platter.
• Dissolve cornstarch in the mushroom liquid.
• Bring the water to a boil; stir in cornstarch; cook 1 minutes; add mushrooms, garlic salt, and Ac'cent; stir smooth; pour over vegetables and tofu; mix gently.
• Serve with soy sauce and hot brown rice.

NOTE:  Tofu may be cut into strips about 3 by 1 by ½ inch. Cut the carrot, broccoli stalk, and celery into julienne strips or diagonal slices. 

VARIATION: In place of 1 can (4-oz.) mushrooms use 1 can (2-oz.) or 1 cup fresh mushrooms, or 6 medium dried mushrooms (re hydrated and cleaned).