Chinese Stir Fry

-1 pack of firm or extra firm tofu (or use chicken instead)

- 1/4 pack of frozen sliced carrots

- 1 head of broccoli (or one small frozen bag)

- 1 cup of frozen peas

- 1/2 jar of sprouts (or fresh)

- 1 pack of shitaki mushrooms.

- 1 cube of chicken broth

- soy sauce

- 2 teasp. corn starch

- 2 teasp. sugar

- 4 teasp. orange juice

- 2 tablespoon rice vinegar

- 1 large or 2 small packs of chinese noodles (or desired amount .. just wing the amount of veggies then)

- a little hot sauce

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Slice Tofu Horizontally, put on a cutting board with kitchen towels underneath and on top and put another cutting board on top to press all fluid out. Leave it like that while you lay out all other ingredients.

Cut Tofu into cubes (or chicken), spice with some salt and pepper and garlic powder and fry with oil in a wok until Tofu starts turning slightly brown (dont stirr too often)

Meanwhile cook or soak chinese noodles according to directions, then drain.

Take Tofu out and add broccoli, carrots and peas to Wok, together with 1 cup of water, the cube of chicken broth and a bit of soy sauce. Cover and let cook for a few minutes, add mushrooms and sprouts and finish cooking until JUST tender.

While this is cooking, mix cornstarch, juice, sugar and a couple of tablespoon of soy sauce and rice vinegar. Add to the veggies when they are just cooked. Spice with some more garlic powder and pepper (there is enough salt from the soy sauce. Add hot sauce to your taste.

Now add pasta, toss until well mixed and add tofu and carefully mix it all up.

It was so yummy!