Stir-Fried Tofu With Vegetables 3.00 tablespoon tamarind 1.00 teaspoon brown rice syrup 0.25 teaspoon black pepper 2.00 tablespoon vegetable oil 2.00 small onions, sliced 2.00 each garlic cloves, minced 0.25 cup carrots, chopped 0.25 cup bell peppers, chopped 0.75 cup cauliflower, chopped 0.75 cup broccoli, chopped 0.25 cup mushrooms, sliced 0.25 cup sugar peas 0.25 cup bean sprouts 1.00 cup firm tofu, cubed 1 jasmine rice Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if necessary to prevent sticking. Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to medium & cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice. Yield: 4 servings