Ingredients
1 tub of firm tofu
1/2 pound green beans or asparagus
3 garlic cloves minced
Shitake mushrooms (optional)
Soy Vey sauce
oil
Preparation
Heat oil, and add garlic. Cook on medium heat until it starts to become translucent. Add tofu and about 2 T. of Soy Vey, tossing it to coat while frying. When the tofu starts to brown, add the vegetables. Stir together. Add water if it’s getting too dry. Cover and let the veges steam on low heat for about 5-10 minutes depending on how well you want them done. Add more Soy Vey to taste once it’s done! Cut tofu into squares.
