Tofu-vegetable Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.