2 c. cooked rice
16 oz. firm tofu, drained patted dry
3 tbsp. vegetable oil
2 tsp. minced garlic
1 tsp. crushed red pepper
1 bag (16 oz.) frozen mixed vegetable (broccoli, red peppers, bamboo shoots, mushrooms, or fresh steamed)
2 tbsp. soy sauce
1 tbsp. cider vinegar
1 tsp. cornstarch

Cut tofu into 3/4 inch cubes. Heat vegetable oil in skillet; add tofu, garlic, and crushed red pepper. Cook over medium high heat; stirring often for about 8 minutes or until tofu is golden. Stir in vegetables, cover reduce heat to medium low. Cook 2 or 3 minutes. Mix 1/2 cup water with soy sauce, vinegar and cornstarch. Add to skillet. Stir until sauce thickens and boils. Serve with rice.