Tofu and Mixed Vegetable Stir-fry

This stir-fry recipe is really easy and quick to prepare and also very good to use up any bits of leftover fresh vegetables from your fridge. I used firm tofu in this recipe so it wouldn't break up easily when stirring it during the cooking process. This recipe is also quite healthy since it contains a substantial amount of vegetables and when served with a bowl of steamed white rice, it contains less than 400 calories per serving  (see full nutrient profile at http://recipes.sparkpeople.com).

Serves 2

Ingredients :

1 block firm tofu

2 cloves garlic, chopped

1/2 onion, chopped

1 tsp chopped ginger

1/2 red chilli, chopped

1 tbs soy sauce

1 tsp oyster sauce or vegetarian oyster sauce

1 tsp sesame oil

150g mixed sliced vegetables (carrot, cabbage, beansprout, kale, pepper, spinach, etc.)

1 tbs vegetable oil

Cut the tofu into medium size cubes and season with salt and pepper. Heat the oil in a wok or frying pan and fry the tofu until golden on each side. Throw the onion into the pan, stir for 2 minutes, add the garlic, ginger and chilli and cook until fragrant. Add the mixed sliced vegetables into the pan, toss for 2 minutes then add the soy sauce, oyster sauce, and sesame oil (no need to add salt as the soy sauce and oyster sauce are salty enough). Cook the dish for a further 3 minutes and serve with steamed white rice.