Thyme And Tofu Stir-Fry - cooking recipe

Ingredients

12.5 oz cauliflower, chopped coarsely
12.5 oz broccoli, chopped coarsely
9 oz asparagus, sliced thickly
12.5 oz green beans, sliced thickly
3 None medium carrots, sliced thickly
1/4 cup olive oil
2 cloves garlic, minced
1 tbsp fresh thyme leaves, chopped finely
1 tsp cracked black pepper
13.5 oz firm tofu, drained, cubed
2 None medium onions, sliced thickly
9 oz button mushrooms, sliced thickly
1/2 cup dry white wine
3 tsp cornstarch
1 cup vegetable stock

Preparation

Blanch vegetables in boiling salted water for 2 mins. Drain.
In a wok or large frying pan, heat oil over medium-high heat. Stir-fry garlic, thyme, pepper and tofu for 2 mins, or until tofu is golden brown. Remove from wok.
Add onions and mushrooms to wok. Stir-fry for 1 min, or until onion is soft.
Whisk together cornstarch and stock. Add to wok along with blanched vegetables. Stir-fry for 1-2 mins, or until sauce boils and thickens. Add tofu mixture and stir gently until heated through. Serve.