Tofu Stir-fry

I'm one of those wacky people who loves tofu. Even though basically tofu tastes like water, it's still an acquired taste. In my opinion, the trick to tofu is to use the "firm" variety, and to marinate it in lots of unhealthy things to make it soak up some flavor. My unhealthy sauce of choice is garlic sauce, but sometimes I like teriyaki instead. Either way, it tastes great.

Ingredients:

8 oz firm, cubed tofu
2 C Broccoli florets
1/2 Red bell pepper, sliced
1 large carrot, sliced
1 C bean sprouts
Onion powder
Garlic powder
Garlic sauce or Teriyaki sauce

Directions:

I don't own a wok so I just use a great big frying pan to make my stir-fry. I start with a tablespoon of olive oil and add about a half cup of water and put in the broccoli, carrots and bell pepper and let them simmer until they're just barely still crunchy (the way I like 'em), and then I add the tofu and bean sprouts and sauce. Once the water is all gone, the remaining olive oil and sauce will stick nicely to the tofu and vegetables for a most delicious dish.

Tips:

- Most people eat stir-fry with rice, but I prefer mine with couscous, especially the whole-grain type. If your grocery store doesn't carry the whole-grain variety (like mine doesn't because we live deep in the South, where you're not allowed to eat healthy), at least get the plain couscous instead of a flavored one. The vegetables and tofu already have a wonderful flavor and you don't want your couscous to compete with that.

- After that wonderful meal, I like to finish off the experience by eating half a bag of chocolate chips -- directly out of the bag. But that's just me.