Tofu Stir Fry

I really didn't expect this to turn out but it was really tasty!  My first attempt at a vegetarian dish.  Every other week as I get close to another vegetable delivery ​(Misfits Market), I put together whatever vege's I have left and try to make something. Soup usually but this time I had some tofu I hadn't used yet so I decided on a stir fry. Normally I'd put 3 or 4 chopped garlic cloves (I put garlic in everything just about) but I'm out. Anyway, without meat and with no raw garlic I wasn't expecting much. But it turned out so good I had two helpings! You can use traditional stir fry veges or whatever vegetables you think will work.

Ingredients:
1 lb tofu chopped into 1 inch cubes
1 zuccini chopped
1/2 onion chopped
1 1/2 cups baby carrots
1/2 head of cabbage chopped or shredded
1/4 cup low sodium soy sauce
1/4 cup rice wine
1/4 cup sesame oil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1 teaspoon chili garlic sauce
3 cups cooked rice

Heat sesame oil in a large skillet on medium heat. Add onion and cabbage. Cook until soft and add rest of the vegetables plus tofu, soy sauce, rice wine, and spices. Reduce heat, cover, and let simmer until vegetables are as soft or crunchy as you prefer. 

​Serve over rice. 
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