Tofu-Vegetable Stir-Fry

Start by preparing and cutting all the vegetables and measuring ingredients so they are ready to go. Once you begin stir-frying, it goes very quickly. To prepare tofu, slice into 2 layers, and press out moisture between paper towels.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  yellow bell pepper, cored, seeded, and julienned
• 1⁄2 cup  thinly sliced red onion
• 1  cup  half-moon sliced  yellow squash
• 1  cup  small broccoli floret
• 2  portobella mushrooms, cut into chunks
• 1 (12 ounce) package extra firm tofu, cut into large chunks
• 1  garlic clove, minced
• 1⁄2 cup  teriyaki sauce
• 2  cups  sliced baby bok choy
• 1  cup  fresh mung bean sprouts
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup snow peas
• 2  tablespoons  sesame oil

Directions

1. In a wok or large skillet, heat olive oil over high heat, until almost smoking.
2. Add the bell pepper and onion, stirring constantly.
3. While continuing to stir, add successively the squash, broccoli, mushrooms, tofu, garlic, and teriyaki sauce.
4. Cook for 2 minutes, stirring constantly.
5. Add the baby bok choy, bean sprouts, salt and pepper.
6. Cook, stirring until crisp-tender, about 2 minutes more.
7. Stir in snow peas and sesame oil.
8. Remove from heat and serve over rice or noodles.