vegetarian chinese-style stir fry

I finally cooked again! With free food at meetings plus visiting home every weekend, I haven't been experimenting much in the kitchen. I was inspired to cook this because I realize that, despite being a vegetarian for three years, I'm woefully ignorant when it comes to cooking tofu.

Before I go into the recipe, I'd like to offer my ringing endorsement to Jo's sweet potato and bean recipe. Mom made it this weekend and it was fabulous.

This recipe was adapted from about.com. I felt peer-pressured into cooking Asian food in my apartment, so I decided I'd try my hand at it. Use whatever veggies you have on hand. I used mostly fresh veggies, but I imagine you could just throw in a bag of mixed frozen veggies and the whole thing would be a lot quicker.

Ingredients:
1/2 cup low sodium soy sauce
juice from 1 lemon
1T fresh ginger, grated or minced
1 block extra firm tofu
2T olive oil
1/2 cauliflower, chopped
1 bunch broccoli, chopped
2 carrots, sliced
1 onion, sliced
2 cloves garlic, minced
1 large handful frozen pepper slices
1 cup snow peas
flavor with mysterious Asian hot sauce (Alyssa, my Chinese-Canadian-American roommate, kindly let me use some of her mother's homemade Szechuan hot sauce. It's flavorful and makes my lips tingle. I love me some hot sauce.)

Cut tofu into 1-inch cubes and marinate in soy sauce, lemon juice, and ginger (~1h).

In a large skillet over high heat, cook oil, sturdier veggies and tofu over high heat, stirring frequently. Once veggies are cooked but not limp, add weaker veggies (snow peas) and marinade. Cook for a few more minutes.

Serve on rice. Get just about all of your daily veggie requirements. Pat yourself on the back for being healthy.