Vegetable Stir Fry with Wasabi Mustard

ingredients

Dressing:

• 1/2 cup Stonewall Kitchen Wasabi Mustard
• 2 teaspoon Stonewall Kitchen Roasted Garlic Oil
• 2 teaspoons Tamari or soy sauce
• 1/2 teaspoon minced garlic
• 2 teaspoon honey
• 1 teaspoon vegetable oil

Stir fry:

• 1 (8 ounce) package firm tofu, drained, rinsed and cubed
• 1 medium onion
• 1 small bunch of broccoli, cut into florets
• 4 stalks celery
• 1 cup baby carrots or 3 medium carrots
• 1 medium red bell pepper
• 1 small zucchini or summer squash
• 4 stalks bok choy
• 1 (6 ounce) package snow peas, thawed
• 1 can sliced water chestnuts
• vegetable oil

directions

Dressing:

1. In a small bowl blend all ingredients together.
2. Toss with stir fry vegetables before serving.

Stir Fry:

1. Rough chop vegetables into similar sizes or slice on an angle.
2. Add vegetable oil to heavy pan or wok and heat oil until very hot.
3. Cook tofu until lightly browned.
4. Remove tofu from pan. Add more oil if necessary, and saute onion, broccoli, celery and carrots until tender.
5. Add red bell pepper, zucchini or summer squash, snow peas, bok choy and water chestnuts. Saute until tender yet still crisp.
6. Add tofu back to pan and toss with vegetables to heat through.
7. Pour Stonewall Kitchen Wasabi Mustard dressing blend over vegetables, stirring to coat.
8. Remove from heat and serve with rice.