Tofu-Vegetable Stir-Fry

Ingredients

• 2 tablespoons olive oil
• 1 yellow bell pepper, cored, seeded, and julienned
• 1/2 cup thinly sliced red onion
• 1 cup half-moon sliced yellow squash
• 1 cup small broccoli floret
• 2 portobella mushrooms, cut into chunks

• 1 (12 ounce) package extra firm tofu, cut into large chunks
• 1 garlic clove, minced
• 1/2 cup teriyaki sauce
• 2 cups sliced baby bok choy
• 1 cup fresh mung bean sprouts
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup snow peas
• 2 tablespoons sesame oil

Directions

1. 1

   In a wok or large skillet, heat olive oil over high heat, until almost smoking.

2. 2

   Add the bell pepper and onion, stirring constantly.

3. 3

   While continuing to stir, add successively the squash, broccoli, eggplant, tofu, garlic, and teriyaki sauce.

4. 4

   Cook for 2 minutes, stirring constantly.

5. 5

   Add the baby bok choy, bean sprouts, salt and pepper.

6. 6

   Cook, stirring until crisp-tender, about 2 minutes more.

7. 7

   Stir in snow peas and sesame oil.

8. 8

   Remove from heat and serve over rice or noodles.