1 lg. onion, cut in half and sliced thin
1 green pepper, cut in strips
1 red pepper, cut in strips
1 yellow pepper, cut in strips
3-4 ribs celery, sliced thin on an angle
1 carrot, cut in half lengthwise and sliced thin
1 lb. snow peas, cut in half on an angle
1 summer squash, cut in half lengthwise and sliced thin
1/2 head broccoli flowerets
1/2 head cauliflowerets
1 lb. firm tofu, cut in 1/4 inch strips
1/2 tbsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. ground ginger
3-4 tbsp. soy sauce
Olive oil

Heat wok, coat with olive oil. Cool tofu until browned. Set aside until later.

Reheat wok and coat again with olive oil. Add all vegetables, salt, pepper, garlic and ginger. Stir vegetables continuously for 2-3 minutes. Add soy sauce and continue to stir for about 1 more minute. Remove from heat. Fold in tofu until heated. Serve. Makes 8-10 servings.