Prep and Cook Time: 15 min.
1 medium onion (red or white) cut in half and sliced medium thick
1 TBS vegetable broth
4 medium cloves garlic, chopped
2 TBS minced fresh ginger
3 cups of broccoli cut up into small pieces
1 medium red bell pepper, thin julienne in 1-inch lengths
1 cup of carrots slices up
1 cup of mushrooms
1/2 cup of celery
1 cup of red or traditional cabbage
4 oz extra firm tofu, cut in 1⁄2 inch cubes
1 TBS soy sauce
2 TBS rice vinegar
1 tsp toasted sesame seeds
salt and white pepper to taste
Heat 1 TBS broth in a wok or 10-12 inch skillet.
Healthy Stir Fry onion in broth over medium-high heat for about 2-3 minutes stirring constantly. Add garlic, ginger, broccoli, peppers, other veggies, and continue to stir fry for another 2-3 minutes, stirring constantly.
Add tofu, soy sauce, vinegar, and turn heat to low. Cover for about 2 minutes, or until vegetables are tender, yet still crisp. Season with salt and pepper and sprinkle with sesame seeds.
Serve with a side of rice (white, brown, or mixed).