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Contributed by:
 Lynn Sears

Ingredients: 6 oz. Tofu, firm (2 blocks protein) 1 1/2 cups chopped broccoli (1 block carb) 1 cup snow peas (1 block carb) 1/3 cup onion, chopped (1/3 block carb) 1 red pepper, chopped (1/3 block carb) 1 cup chopped mushrooms (1/3 block carb) Soy sauce, to taste Ginger, to taste 1 oz. reduced-fat cheese, grated (1 block protein) 1 teaspoon olive oil (3 blocks fat) 1/4-1/2 cup water

Directions:

• Drain tofu well. Press between two paper towels to remove excess moisture. Cut into cubes.

• Heat oil in non-stick wok or large, non-stick pan.

• Add tofu, stirring often, until tofu is flecked with brown.

• Add vegetables and water. Sprinkle with ginger and soy sauce to taste.

• Cook, stirring often, until vegetables are tender and water is reduced.

• Just before removing from the heat, add grated cheese.

• Stir in a few seconds until slightly melted.