2 tsp. oil
1 c. broccoli flowerets
1 c. carrot slices
1 c. diced onion
1 c. zucchini, cut into 1/2 inch cubes
1 tbsp. water
1 lb. tofu, cubed
1/2 c. mushrooms, sliced
1 tbsp. soy sauce

Heat oil in a wok or large skillet. Add the broccoli, carrots, onion, and zucchini, stirring constantly over moderate heat for about 4 minutes. Add the water and tofu, cover, and cook until vegetables are tender, about 6 minutes. Stir in the mushrooms and soy sauce, then cover and cook for 3 more minutes.