This simple recipe is flexible—choose vegetables that are in season and fresh.
2 16-oz. pkg. frozen Asian-style vegetables
¼ cup bottled stir-fry sauce or to taste
1 lb. firm or baked tofu, drained and cut into strips
- Steam vegetables in a stir-fry pan or wok with about 1/2 inch of water, covered, until completely thawed. Drain well and transfer back to stir-fry pan. Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp. Add tofu strips and toss gently.
- Cook just until heated through, then serve right away.