Ingredients
3/4 Cup soy sauce
3/4 Cup lemon juice
1-2 Teaspoons grated fresh Gingerroot
1 lb. Extra-firm tofu
2 Tablespoons vegetable oil
1 Cup cauliflower florets
1 Cup broccoli florets
3 Carrots, cut into 2-inch strips
1 Medium onion, sliced
1 Green pepper, sliced
1 Cup snow peas
1 Cup sliced mushrooms
2 Green onion, chopped
2 Cups cooked rice
3/4 Cup lemon juice
1-2 Teaspoons grated fresh Gingerroot
1 lb. Extra-firm tofu
2 Tablespoons vegetable oil
1 Cup cauliflower florets
1 Cup broccoli florets
3 Carrots, cut into 2-inch strips
1 Medium onion, sliced
1 Green pepper, sliced
1 Cup snow peas
1 Cup sliced mushrooms
2 Green onion, chopped
2 Cups cooked rice
How to prepare
Mix the soy sauce, lemon juice, and ginger. Cut the tofu into 1-inch chunks, and place in the marinade. Let marinate for 45 minutes. Drain the tofu, saving the marinade.
Heat the oil in a large pan and add the cauliflower, broccoli, onion, green pepper, and tofu. Stir frequently, cooking evenly.
Add the snow peas, mushrooms, and green onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, topped with the marinade.
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