Hildelisa's Stir-Fry

1 tsp ginger, minced
1 clove garlic, minced
1 Tbs olive oil
3 Tbs soy sauce (can use Braggs Liquid Aminos)
¼ cup water
1 Tbs cornstarch
2 Tbs olive oil
16 oz firm tofu (drain and into 1" by ½" slices)
1 tsp soy sauce (can use Braggs Liquid Aminos)
2 carrots (cut into 2-inch thin strips)
1 red pepper, sliced
1 bok choy head (cut into ½ inch pieces)
½ medium onion, sliced
½ cup yellow squash (sliced into ½-inch pieces)
Directions:
Sauce
1. Sauté the ginger and garlic in the olive oil for 2 minutes over medium heat.
2. Combine soy sauce, water, and cornstarch (make sure cornstarch dissolved) and add to ginger and
garlic.
3. Once thickened (1-2 minutes) set aside in bowl Tofu
1. Sauté tofu in 2 Tbs olive oil until heated through and browned on both sides (10-15 minutes)
2. Add soy sauce to tofu and stir fry additional minute
3. Add to "sauce" bowl and set aside
Vegetables
1. Stir fry carrots, red pepper, bock choy, onions, and squash until vegetables are tender yet crisp (about 3 minutes)
2. Add the prepared sauce and tofu and stir-fry until all the ingredients are thoroughly mixed