1 pound firm tofu – cut into cubes
2 tablespoons olive oil
1 tablespoon soy sauce
1 large onion – chopped
3 cloves garlic – chopped
1/2 teaspoon salt
4 carrots – chopped
1/2 pound mushrooms – quartered
3 small zucchini – chopped
1 yellow pepper – chopped
1 small head broccoli – chopped
1 small head bok choy – chopped into strips
2 tablespoon soy sauce
1 tablespoon ginger root – freshly grated
1/2 teaspoon pepper
Brown rice, cooked according to directions on the package.
In a large pan or wok, saute tofu in olive oil and soy sauce (drizzled on top) until slightly browned (about 3-5 minutes). Remove from pan and set aside. In that same pan saute onions and garlic in olive oil and salt. Cook until tender and slightly transparent. Add remaining vegetables, soy sauce, ginger and pepper and cook, stirring frequently until slightly softened but still brightly colored.
Add cooked tofu. Stir together and let cook 2 minutes longer.
Serve over a bed of whole grain rice with additional soy sauce on the side.
244 Calories, 9g Total Fat, 601mg Sodium, 30g Total Carbs, 15g Protein