1/2 pkg tofu

soy sauce

4 (or more) cloves garlic, crushed

fresh ginger, grated

Blazing Blends Southwest Chile© spice rub

4-5 cups chopped fresh vegtables (yellow squash, broccoli, red onion, peppers...)

1-2 TBSP oil

A handful of cashews, optional

Serving suggestion: brown rice

Follow instructions for preparing the rice.

Cut tofu into squares.

Make a marinade with crushed garlic cloves, ginger, enough soye sauce to just about cover tofu, and as much Southwest Chile© spice rub as you want - if you are timid, just a shake or two is good, if you like it hot, try 1/8 - 1/4 tsp. Marinate tofu while you prepare the vegtables. (If possible, marinate tofu for a few hours - it takes on more of the flavour of the marinade.

Heat oil, if using in a wok. When hot, add tofu and marinade. Stir fry until tofu is heated through. Add vegtables and stir fry as normal. Serve over rice with cashews, if using.