| 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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