1 tbsp cornstarch
3/4 cup water
1 1/2 tbsp rice wine vinegar
1 1/2 tbsp distilled white vinegar
3 tbsp turbadino sugar
1 tbsp ketchup
2 tbsp tamari
1/2 tsp ground ginger
1/3 tsp cayenne pepper
Cooking spray
2 cloves garlic, crushed
1 medium onion, thinly sliced
1 large carrot, cut into matchstick shapes
1 green bell pepper, cored & deseeded, sliced into strips
2 small stalks celery, chopped into strips
1 cup sliced fresh mushrooms
1 1/2 lbs firm silken lite tofu, cut into strips

Mix the cornstarch with the water until well-blended. Add the vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.

Stir-fry the garlic, onion, and carrots in cooking spray over high heat until the carrots begin to soften, about 5 minutes. Add the pepper, celery, and mushrooms and stir-fry for another 3 minutes.

Stir the sauce well and add it to the vegetables. Cook until the mixture thickens. Add the tofu and cook until the tofu is thoroughly heated. Serve immediately over rice.

Makes 4 to 6 servings.

Adapted from this recipe"> in The Compassionate Cook.