Tofu Stirfry with Vegetables

Feel free to add in whatever vegetables you happen to have on hand.

Ingredients

• 4 tablespoons Mirin or rice vinegar
• 4 tablespoons Tamari or soy sauce
• 1 clove garlic crushed
• 1 tbsp fresh ginger, grated.
• 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
• 2 tbsp sesame or vegetable oil
• 1 bunch broccoli, chopped
• 2 carrots, cut lengthways in batons
• 1 onion, cut in rings
• 1 bell pepper, sliced
• 1 cup of bean sprouts washed.
• ½ cup of mange tout
• 1 cup mushrooms, sliced (any kind)
• 200g rice

Preparation

1. In a large shallow bowl, mix together the Tamari sauce, Mirin and garlic and ginger. Marinate the tofu in this sauce for at least one hour, overnight if possible in the fridge.
2. In a wok, cook the mange tout, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
3. Add the rice to boiled salted water in a heavy based saucepan. Cook for 10-15 minutes, depending on type of rice. It should not be soggy.
4. To the wok add the mushrooms, and marinade from the tofu. Lastly add the beansprouts. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
5. Serve the stir fried vegetable and tofu on a dish surrounded by rice.