4 tablespoons vegetable oil
2 cloves garlic, minced
16 ounces firm tofu, strained and cubed
1⁄2 cup cabbage, cut into 2-inch squares
10 broccoli florets
2 bok choy, leaves separated
4 mushrooms, quartered
1 cup carrots, sliced 1⁄4-inch thick
10 whole snap peas
1⁄4 cup yellow onion, sliced into half moons 1⁄2-inch wide
1⁄4 cup canned bamboo shoots, sliced or matchsticks
1 scallion, cut into 2-inch pieces
1/3 cup Chef Nikky’s Gluten Free Stir Fry soy sauce or Chef Nikky’s Stir Fry sauce
1⁄2 teaspoon sesame oil
2 cups cooked jasmine rice
Heat oil in a large non-stick wok or skillet over medium-high heat. Add tofu and cook until done, 3 to 5 minutes. Add garlic and cook until fragrant, about 10 seconds.
Stir in cabbage, broccoli, bok choy, mushrooms, carrots, snap peas, onion, bamboo shoots and scallion.
When vegetables are half-way soft, after 2 to 3 minutes, add sauces or Nikky’s Stir Fry Sauce and sesame oil. Stir-fry until vegetables are done. Remove from heat. Serve with jasmine rice.