Vegetable Tofu Stir-Fry

Dinner
BOU
Eating healthy should be fun and delicious, not boring and dull. This simple, vegetable tofu stir-fry will please everyone around the table with bold roasted garlic and mushroom umami flavor. BOU Roasted Garlic Bouillon and Mushroom Gravy Cubes help do all the work.
1 package extra firm tofu
1/4 cup shredded carrots
1/4 cup shredded red cabbage
1/3 cup lightly chopped broccoli or cauliflower
1/3 cup lightly chopped mushrooms
1 cup spinach
1 cup minced onion
1 BOU Mushroom Gravy Cube
1 BOU Roasted Garlic Bouillon Cube
1 tbsp minced fresh ginger
2 tbsp olive oil
pinch of pepper and salt
Jajang Noodles (2 servings) or rice
1/3 cup + 2 tbsp reduced sodium soy sauce or tamari
1/4 cup sesame oil
1 tbsp cornstarch
1. Drain Tofu water and begin to dry tofu with paper towel by wrapping paper around tofu and allowing it to absorb for a minute.
2. Boil water in pot and cook noodles per instructions. Drain and clean noodles for later.
3. Clean and prep the vegetables: mushroom, broccoli, cauliflower. Mince the onion and ginger
4. Cut tofu into bite sized cubes and add to frying pan with olive oil on medium heat. Brown all sides and move to plate for later.
5. Mix sauce: 1/3 cup + 2 tbsp reduced sodium soy sauce or tamari, 1/4 cup sesame oil, 1 tablespoon cornstarch
6. Add BOU Mushroom Gravy Cube to frying pan with 1/2 cup water. Stir until thickened
7. In a large frying pan or wok add olive oil, minced onion and mushroom with BOU GARLIC cube for 2 minutes on medium heat.
8. Add broccoli, cauliflower, carrots for 3 minutes. Then add cabbage and ginger for 1 minute.
9. Add cooked tofu, the sauce, mushroom gravy and mix everything together with the noodles