| 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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