Tofu and Vegetable Stir Fry

For this recipe, any vegetables can be used. These just happened to be what I had on hand. Enjoy!

Ingredients:

1 cup vegetable stock
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1/2 lb broccoli florets, cut into bite-sized pieces
2-3 zucchinis chopped
1 cup mushrooms, chopped
1 cup celery, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
**2 tablespoons cornstarch

Mix soy sauce, sesame oil with vegetable stock and set aside.

Heat canola oil in a hot saute pan or wok. Toss in celery, onions and zucchini and cook for about 2 minutes until onion becomes slightly transparent.

IF pan looks dry, add a little oil, then stir in mushrooms, garlic and ginger. Then add tofu and soy sauce mixer and reduce heat. Cover and cook for 2-3 mins.

*for thicker sauce, add cornstarch mixed with 3 tbsps of veggie stock or water and add to pan and stir before serving.