Spicy Vegetables with Tofu

Makes 4 servings

*1 onion, thinly sliced

*1 sweet red pepper, cut into 2-inch (5-cm) strips

*2 stalks celery, thinly sliced diagonally

*4 cloves garlic, minced

*1 tbsp (15 mL) peeled minced ginger root

*1 tbsp (15 mL) minced chili pepper

*1 tbsp (15 mL) canola oil

*1/4 cup (60 mL) thinly sliced mushrooms

*3/4 cup (180 mL) broccoli florets

*3/4 cup (180 mL) sliced cauliflower florets

*1/4 cup (60 mL) peas

*1 cup (250 mL) cubed tofu

*1/4 cup (60 mL) vegetable stock

*1 tbsp (15 mL) low-sodium soy sauce

*2 cups (500 mL) hot cooked rice

1. In a large frying pan over medium heat, saute the onion slices, red pepper, celery, garlic, ginger and chili pepper in the canola oil for 5 minutes.

2. Add mushrooms, broccoli, cauliflower and peas. Stir.

3. Add tofu, stock and soy sauce. Cover and cook for 3 to 4 minutes or until vegetables are crisp-tender.

Serve over the rice.

Approximate nutrition per serving: 230 calories, 7 g fat, 10 g protein, 34 g carbohydrates, 4 g fibre