1 small summer squash
2 small banana peppers
handful of cherry tomatoes halved
1/2 package of crumbled tofu
1/4 fresh lemon
2-3 tablespoons olive oil
salt & pepper as needed
3-4 cloves of fresh minced garlic
low sodium soy sauce
1 1/2 tablespoons of rice wine vinegar
2 tablespoons of ginger (ground)
pinch of sugar
1. Start with ½ package of tofu. Cut in half and remove excess water. Put a
few tablespoons of olive oil into a pan and cook crumbled tofu until slightly brown.
Periodically sprinkle in salt and pepper. Remove tofu and set aside.
2. Sauté chopped summer squash, banana peppers and cherry tomatoes with
fresh minced garlic. Add crumbled tofu. Squeeze ¼ fresh lemon into mixture and
sauté for a few more minutes.
3. Add ginger, soy sauce, a small amount of rice wine vinegar and a pinch of sugar.
Mix and sauté for a few minutes. Serve immediately.