Veggie Stir Fry
Ingredients:
- 3 Cups assorted vegetables in season (brocolli, onion, carrot, bok choy are always easy to find) cut into roughly equal sizes
- 1 cup tofu cut into cubes
- 2 tablespoons sesame oil
- 2 tablespoons shoyu
Heat the oil in a wok or a large frying pan with high sides. Do not allow the oil to smoke. Add the vegetables and move them briskly around the pan to cook them evenly. Add in the tofu after a few minutes, stir in then add a 1/4 cup of water and cover with a lid and turn the heat up to its highest setting. After a minute or so remove the lid (there should be a little liquid left, if not add some) add the shoyu and toss together cooking for a further minute or so. The vegetables should look bright and shiny. Serve while piping hot.