| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Main dish | 2 | Servings |
INGREDIENTS
| 1/4 | c | Light soy sauce |
| 1/4 | c | Rice vinegar |
| 1 | tb | Sesame oil |
| 1 | pk | Mori-Nu silken extra firm tofu; drained and cut into 1/2-inch cubes (10.5 oz) |
| 1 | c | Carrots; chopped |
| 1 | c | Celery; sliced |
| 1/2 | c | Scallions; sliced |
| 1/4 | c | Fresh ginger; sliced |
| 1 | c | Rice; cooked |
INSTRUCTIONS
Combine soy sauce, rice vinegar, sesame oil and tofu. Marinate in refrigerator for a minimum of 1 hour. Heat all above ingredients in wok. Add celery, carrots, scallions and ginger. Stir fry until all vegetables are just crisp tender. Add rice. Stir fry to heat through. Serve hot. Makes 2 servings of 2 cups each. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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