1 onion, diced
1 sweet red pepper, cut into strips
2 stalks celery, sliced diagonally
4 cloves garlic, minced
1 tbsp. minced fresh ginger
1 tbsp. chili powder
1 tbsp. olive oil
1/4 c. sliced mushrooms
3/4 c. broccoli florets
3/4 c. cauliflower florets
1/4 c. fresh peas
1 c. cubed tofu
1/4 c. vegetable stock
1 tbsp. tamari sauce
2 c. hot cooked rice

In large frying pan over medium heat, saute the onions, red peppers, celery, garlic, ginger and chili powder in oil for 5 minutes. Add the mushrooms, broccoli, cauliflower and peas. Stir to combine. Add the tofu, stock and soy sauce. Cover and cook for 3 to 4 minutes, or until vegetables are crisp-tender. Serve over hot rice. Yields 4 servings.