Tofu & vegies stir-fry

- ½ lb hard tofu, cubed
- small can (3-4 oz) button mushrooms
- 1 red pepper, sliced
- 1 can (6-8 oz) water chestnuts, drained and sliced
- 1 carrot, shredded
- 2 tblspoons pine nuts or halved almonds
- one large onion, sliced
- 2 garlic cloves, minced
- small piece (size of a large garlic clove) of ginger root, grated
- 2+2 tblspoons corn oil
- salt and black pepper to taste

- place 2 tblspoons oil, tofu, and ginger root in frying pan or wok, over high temperature, - sauté for 3-4 minutes or until golden brown, stirring and tossing
- remove tofu from pan and place in pan remaining ingredients (save salt and pepper)
- sauté, over high temperature, for 5-6 minutes, stirring and tossing
- add pre-sautéed tofu, salt and pepper, stir and toss for 2 minutes.

Can be served over cooked rice.
To stir and toss use two big wooden spoons

- place 2 tblspoons oil, tofu, and ginger root in frying pan or wok, over high temperature,
- sauté for 7-8 minutes or until golden brown, stirring and tossing
- remove tofu from pan and place in pan remaining ingredients (save salt and pepper)
- sauté, over high temperature, for 5-6 minutes, stirring and tossing
- add pre-sautéed tofu, salt and pepper, stir and toss for 4 minutes.

notes:
- Can be served over cooked rice.
- To stir and toss, use two big wooden spoons
- You may use other veggies, but I recommend to stick to the water chestnuts that offer the crunch that tofu is missing