14-oz.
pkg. extra firm tofu, drained and cut into 3/4-inch cubes
1/2
cup
bottled sesame ginger marinade or teriyaki baste and glaze, divided
2
tbsp.
vegetable oil, divided
1 1/2
cups
small fresh cauliflower florets
1 1/2
cups
small fresh broccoli florets
1/2
cup
carrot strips (1/4 x 1/4 x 2-inch)
1
cup
sliced fresh mushrooms
Directions
Pat tofu cubes dry. In medium bowl, combine tofu and 2 tablespoons marinade; mix gently to coat. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot. Cook and stir tofu 2 to 3 minutes or until lightly browned. Remove, set aside and keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add cauliflower, broccoli and carrots; stir-fry 2 minutes. Add 3 tablespoons water. Cover; reduce heat to medium and cook 2 minutes.
Increase heat to medium-high heat. Add mushrooms; stir-fry 1 minute. Cook and stir for 2 minutes. Reduce heat to medium. Stir in remaining marinade and heat thoroughly.
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