Tofu Stir-fry

Ingredients

• 1 tablespoon vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 8 ounces firm or extra firm tofu, sliced into bite size pieces
• 1/4 cup water
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey or sugar
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water
• 1 carrot, peeled and thinly sliced on the diagonal
• 1 red, yellow or green bell pepper, seeded and cut into slices
• 1 small bok choy, sliced and coarsely chopped
• 2 scallions, thinly sliced on the diagonal

Directions

Heat oil over medium high heat in a large skillet or wok. Stir in onions and cook for 1 minute. Add garlic and ginger and cook for 30 seconds. Stir in tofu and cook until golden brown on all sides, about 4 minutes. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer. Cook for 2 minutes and stir in cornstarch mixture. Simmer until sauce thickens. Add carrots and bell pepper to the skillet and cook for another 2 minutes. Add bok choy to skillet and toss to coat. Pour thickened sauce over vegetables and tofu. Garnish with scallions and serve immediately with rice.

Orange Oatmeal cookies

3/4 cup butter, softened

1 Cup packed Brown Sugar

1/2 Cup Sugar

1 Egg

2 Tbsp. water

1 tsp. Vanilla

3 Cups Quick Oats

2/3 Cups All-purpose Flour

2 Tbsp. Grated Orange peel

1 tsp. ground cinnamon

1/2 tsp. baking soda

2/3 Cup chocolate chunks

In a large mixing bowl, cream butter and sugars until lightly fluffy. Beat eggs, water and vanilla.

Combine the oats, flour, orange peel, cinnamon and baking soda; gradually add to the creamed mixture. Stir in Chocolate (dough will be stiff) Drop by level teaspoonfuls 2 inches apart onto ungreased baking sheet

Bake at 350 for 12-15 mins