• 6 oz. firm tofu-lite, excess water squeezed out with a paper towel
• 1 1/2 cups sliced string beans, in 2-inch long pieces
• 1/2 small cabbage, chopped
• 1/2 cup soybean sprouts
• Salt & pepper

Coat a large skillet with nonstick canola oil. Cut tofu into 1-inch cubes and place in skillet. Cook over medium heat for 3 to 4 minutes or until golden. Set aside

Re-coat same skillet with canola oil and stir-fry string beans, cabbage, and bean sprouts. Cook over medium heat until tender, 4 to 5 minutes

Return tofu to the skillet and toss with the vegetables. Season to taste with salt & pepper. Serves 4.