The next best thing to a stir – fry. . .
–diced tofu (one 3-inch by 2-inch square, cut up)
–crowder peas (one-half cup, canned)
–yellow corn (one-half cup, frozen)
–broccoli florets (frozen, half a dozen florets)
–carrot pennies (one-half can, drained)
–hoisin sauce (one-quarter cup)
–chicken broth (non-fat, low sodium, one-half cup)
–salt and pepper
–extra virgin olive oil
–parsley (dried, 1 tablespoon)
1 – Dice the tofu after draining. Place in a large, covered baking dish.
2 – Add the vegetables of your choice (the title gives what I used), one-half cup each.
4 – In a cup, place the hoisin sauce. Slowly add chicken broth to the hoisin sauce, stirring briskly.
3 – Season the tofu and vegetables with salt, pepper, and extra virgin olive oil. Add the hoisin/chicken broth sauce. Fold the ingredients together gently.
4 – Sprinkle parsley on top.
5 – Microwave on high for 10 minutes.
6 – Serve the tofu and vegetables hot, atop jasmine rice.