Vegetable Tofu Mixture
From:	Frederic, Sudbury, Ontario, Canada
Comments:	Excellent, once very cold! Liquid proteins can be bought at all natural foods stores.
Servings:	4

1 pack firm bean curd 1/2 cup [125 mL] tamari sauce 1 teaspoon [5 mL] liquid proteins [optional] Olive or peanut oil 2 garlic cloves, minced Freshly minced ginger, to taste 3 or 4 carrots, cut Chinese-style, sliced sideways 3 or 4 celery stalks, cut Chinese-style, sliced sideways 1 large onion, grossly chopped 1 cup [250 mL] or more, pea pods 1 cup [250 mL] or more, broccoli flowerets 2 tablespoons [30 mL] oyster sauce Salt and pepper, to taste

Crumble bean curd [the way you would hard-boiled eggs]. Mix in tamari sauce and, if desired, liquid proteins. Leave to marinate for a few minutes, stirring a few times to well coat bean curd. Into a wok, heat a little olive or peanut oil; brown minced garlic and ginger for a few seconds. Add drained bean curd crumbs [reserve tamari sauce mixture] and cook, stirring, for 5 to 7 minutes; remove and reserve bean curd. Pour a little more oil into the wok; stir-fry minced garlic and ginger, carrot and celery slices, chopped onion, pea pods and broccoli flowerets for 5 to 7 minutes, until really soft. Add reserved bean curd; stir-fry for 2 to 3 minutes more, until done. Mix together oyster sauce and reserved tamari sauce mixture; salt and pepper. Pour sauce over vegetables; mix. Serve immediately.