INGREDIENTS

Teriyaki Sauce Ingredients

1 cup Wholesome! Organic Sucanat
1 cup soy sauce
1 cup rice wine
4 tbsp rice wine vinegar
2 tbsp fresh ginger root, grated
4 cloves fresh garlic, pressed

Stir-fry

1 lb firm tofu, drained
1/3 cup green onion, finely sliced
1 cup fresh snow peas, cut into thirds
1 cup mung bean sprouts
1 cup canned sliced water chestnuts, drained
1 cup mushrooms, finely sliced
1 cup red bell pepper, julienned
2 tbsp canola oil

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INSTRUCTIONS

Mix together the ingredients of the teriyaki sauce.

Drain the tofu and cut it into small squares (about 1/3-inch). Place the tofu in a pan and cover completely with teriyaki sauce. Place the tofu in the refrigerator and let set 2-5 hours.

Heat a wok or large frying pan. Once the pan is warm, add the oil and continue to heat. Add the tofu and a bit of teriyaki sauce to the pan. Cook the tofu, continually stirring, for five minutes. Add the remaining ingredients and a bit more of the teriyaki sauce. Cook the remaining vegetables, continually stirring on high heat for 3-5 minutes (the vegetables should be served al dente). Add teriyaki sauce as needed