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Tofu Stir Fry

Serves 4:

Canola or Peanut Oil for sautéing
½ container firm tofu, diced
1 tsp ginger (minced)
1 large carrot (julienne cut)
1 bunch Bok Choy (washed and sliced on bias)
1 small head Nappa Cabbage (split and sliced)
1 bunch Broccolini (cut into 1 inch pieces)
1 bunch Asparagus (cut into 1 inch pieces)
1 oz Tamari
3 oz vegetable stock

Pre-heat a wok to a high temperature. Add some oil and allow it to smoke. Add tofu and cook a few minutes on high heat with a few stirs until just beginning to turn brown. Transfer to a shallow pan, spread out and reserve at room temperature. Wipe out wok and re-heat to a high temperature. Add some oil and allow it to smoke. Place ginger in the wok and allow to lightly brown for a minute, stir in carrots, asparagus and broccolini. Continue to stir for 2 minutes add other vegetables and cook till al dente. Add tamari and stock to coat, cook for another minute or two with frequent stirs and transfer to a large serving platter.

Serve and Enjoy!

Menu Ideas:

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