1/2 pound firm tofu, cubed
5 big button mushrooms, thinly sliced
1 medium red onion. sliced
2 big garlic cloves, slivered
1 carrot, sliced into medallions
1/2 head cauliflower, cut into bite-sized florets
equal parts soy sauce, white wine vinegar, honey
freshly grated ginger to taste
a teaspoonish of cornstarch
peanut oil
heat the stir-fry pan and oil, then add onions and garlic. when onions just start to turn transparent, add the carrot. in two minute intervals, add the mushrooms, cauliflower, tofu. cook until the cauliflower is just starting to get tender, but still has some tooth to it. in a bowl, thoroughly blend the sauce ingredients together, and add them to the pan. cook until the sauce thickens.
serve with brown rice.
serves 3-4 bears.
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