| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 6 | Servings |
INGREDIENTS
| 1 | tb | Sesame oil |
| 2 | lg | Garlic cloves; minced |
| 2 | tb | Fresh ginger; grated |
| 1 | pk | 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 | tb | Tomato sauce |
| 1 | tb | 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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