| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | T | Sesame oil |
| 2 | Garlic cloves, minced | |
| 2 | T | Fresh ginger, grated |
| 1 | Mori-Nu silken extra firm | |
| tofu drained andcut into | ||
| 1/2 inch cubes | ||
| 1/4 | lb | Each: |
| broccoli florets | ||
| snow peas stems trimmed | ||
| 1/2 | c | Each: |
| red pepper slivered | ||
| yellow pepper slivered | ||
| leek thinly sliced | ||
| 1 | c | Mushrooms, sliced |
| 8 | oz | Pineapple chunks, canned |
| drained liquid reserved | ||
| 1/2 | c | Mandarin orange segments |
| 1/4 | c | Light soy sauce |
| 2 | T | Tomato sauce |
| 1 | T | Cornstarch |
INSTRUCTIONS
In sesame oil, saute garlic ginger and tofu until lightly browned. Remove tofu and set aside. Add next 9 ingredients in order given. Stir firy until vegetables are just crisp-tender. Separately combine reserved pineapple liquid, soy sauce, tomato sauce and cornstarch until smooth. Stir into wok, thoroughly coating ingredients. Add tofu cubes. Serve hot over rice. Makes 6 servings of 1 cup each. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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