Tofu Stir Fry

Ingredients:

about 1 tbsp. and 1 tsp. olive oil
extra firm tofu, pressed for about 30 minutes beforehand and sliced into 1/2″ cubes
1 carton sliced mushrooms
1 white onion, cut fajita-style
1 head broccoli, cut into florets (no stems)
1 can bamboo shoots, drained
1 can water chestnuts, drained
1/2 cup bean sprouts
crushed peanuts (optional)
Soy Vay teriyaki sauce

Method:

Prepare one small nonstick pan with 1 tsp. olive oil and either a wok or large pan with 1 tbsp. olive oil for the tofu and vegetables, respectively.

In the small pan over medium heat, throw in the tofu and allow to cook a bit.
Turn until lightly browned on all sides.
While preparing the tofu, toss the mushrooms and onion in the wok over medium-high heat.
Allow to simmer.
If any excess liquid collects, strain vegetables in a colander and return to pan.
When mushrooms and onions are almost soft, toss in the broccoli and desired amount of Soy Vay teriyaki.
Add about 1 tbsp. Soy Vay teriyaki to the tofu pan as well, and toss until evenly coated.
Continue to cook over medium heat until the outsides become crispy.
Add the bamboo shoots and water chestnuts to the wok; allow the vegetables to continue simmering.
About five minutes prior to serving, toss the bean sprouts in with the vegetables.
Toss until all veggies are evenly coated in teriyaki.
Just before serving, add tofu to veggie wok and toss to incorporate.
Serve hot with rice and a sprinkling of crushed peanuts, as desired.