Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil	As needed
2 (16 oz.) package extra-firm tofu, Cut into bite-sized cubes	Drained well.
¼ cup light soy sauce
½ teaspoon ground ginger
1 teaspoon garlic powder
8 oz. fresh mushrooms	Washed and sliced
1 medium onion	Washed, peeled and sliced
2 cups carrots	Washed, peeled and sliced
2 cups broccoli	Washed, trimmed and cut up

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	To drain tofu , drain all liquid.  Wrap tofu in paper towels. Place in a deep dish to catch the liquid. Place a clean plate on top. Put a heavy skillet or books to press down. Let sit for 15-20 minutes. Wipe tofu with paper towel to dry.
2	Heat the oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove from heat.
3	Add mushrooms and stir fry. Remove from heat. Repeat with onion, carrots and broccoli. Stir fry each vegetable separately.
4	In a bowl combine soy sauce, ginger, add garlic. Return tofu and vegetables heat.  Pour over sauce over and heat through. Serve hot.