Tofu Stir Fry

Serves 4

1 (1 lb.) pkg. firm style tofu, rinsed, drained

3/4 cup Soy Vay Veri Veri Teriyaki, divided

1 tbsp. safflower oil

1 (1 lb.) bag frozen broccoli, carrots and water chestnuts

1/3 cup water

1 tsp. cornstarch

1 tbsp. cold water


Cut tofu into 1/2" cubes; arrange in single layer in shallow pan. Pour 1/2 cup teriyaki sauce over tofu, gently tossing to coat. Refrigerate, covered, several hrs. or overnight.

To Stir Fry: Heat oil in wok over medium high heat. Add tofu and additional 1/4 cup teriyaki; stir fry until tofu is golden brown on all sides (about 5 min.). Add vegetables; stir fry 1 min. Add 1/3 cup water and continue cooking, covered, until vegetables are crisp tender (2 min.). Dissolve cornstarch in 1 tbsp. water; stir into juices until slightly thickened.