Crispy and spicy stir-fried vegetables served with nicely cooked tofu make a great combination. The recipe has a nice blend of flavors with a balanced spice and tangy touch to it. Tofu and Vegetable Stir-Fry will add wonders to your lunch-time!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
| Sesame oil | 2 tsp |
| Organic vegetable broth | 1 cup |
| Raw sprouted mung beans | 1 ⅓ cup |
| Beans, snap, green, raw | 1 cup |
| Garlic, raw | 1 clove(s) |
| Ginger root, raw | 1 slices 1" dia |
| Spring onions | 4 medium 4-1/8" long |
| Broccoli flower clusters, raw | 8 floweret |
| Sweet Yellow peppers | 1 pepper, large 3-3/4" long, 3" dia |
| Blanched almonds | ⅓ cup whole kernels |
| Drinking tap water | 2 tbsp |
| Tofu okara | 8 oz |
| lemon | 1 whole |
