Teriyaki-Ginger Tofu Stir-fry

1/2 tsp crushed red pepper
1 tsp fresh grated ginger
1 clove garlic, minced
1 tsp corn starch
teriyaki sauce
soy sauce
water
2 bags Hanover broccoli, cauliflower, carrot blend
1 lb firm tofu (not silken), cubed
1 1/2 medium onions, cut in half lengthwise and sliced lengthwise
1 8-oz can bamboo shoots
cooked rice

Marinate tofu in teriyaki sauce. In a small bowl, mix cornstarch with a bit of water and some teriyaki sauce (about 2 tablespoons). Add the spices and blend. Stir fry the onions and frozen veggies until tender crisp in a bit of water. Set aside in a 2 quart pot. Brown tofu in the non-stick fry pan with some non-stick cooking spray. Add to the 2 quart pot. Add the bamboo shoots and the bowl of sauce (along with any teriyaki left from marinating the tofu). Cook until hot and bubbly.

Makes 10 servings of 1 point each. Serve each serving with 1/2 cup of rice (2 pts for 1/2 cup). Sprinkle with a bit of soy sauce.

Core if you use brown rice.