Tofu Stir-Fry

This is a go-to meal in the kitchen of Brooke J.!

14 oz. package tofu
3 T cornstarch
2 T low-sodium teriyaki sauce
1/2 t ground ginger
1/4 t garlic powder
2 T olive oil
1 C broccoli florets
1 C thinly sliced carrots
1 C red/green bell pepper
1 small onion, cut into wedges
1 C any other veggie you like (I like to do squash or zucchini or both sometimes!)
1 C low-sodium chicken broth

Directions:
1. Cut tofu into 1/2 inch cubes; place in resealable plastic bag. Add cornstarch, teriyaki sauce, ginger, and garlic powder to bag; shake well. Refrigerate for 30 minutes.
2. In a large skillet or wok, heat the oil and add carrots and onions. Cook about 3-5 minutes. Add all other veggies. Cook for another 4-5 minutes or until veggies are crisp-tender. Add chicken broth and tofu. Cook and stir until thickened and bubbly.

Yields 4-5 servings