Jennryn's Tofu Stir Fry
Original Recipe

Jack Zahora

Ingredients 
olive oil to taste
Teriyaki sauce to taste
3 cloves garlic, or more to taste
1 red onion, coarsely chopped
1 marble sized piece of shredded ginger
2 zucchini, diced
1 summer squash, diced
6 oz of baby bella mushrooms, sliced
10 olives, chopped
splash of olive juice
1 tsp brown sugar
pinch of crushed red pepper
cracked black pepper to taste
onion powder to taste
squeeze of lemon juice
Thai sweet and spicy sauce (optional)
2 boxes firm tofu, cubed
1 Tbsp all purpose flour (optional)
fresh springs of cilantro for garnish
sesame seeds for garnish

Directions
    1) On low heat, saute garlic, red onion, and a little ginger in the olive oil and Teriyaki sauce for about 10 minutes.The onions should slightly caramelize.

    2) Add zucchini, summer squash, mushrooms, olives, brown sugar, olive juice, red pepper, cracked black pepper, onion powder and lemon juice.

    3) When the vegetables are cooked to your liking, add the tofu and more Teriyaki sauce or Thai sweet and spicy sauce. (Thicken the stir fry with a the all purpose flour if needed.)

    4) Garnish with sesame seeds and cilantro.

Jennryn Wetzler works for the U.S. State Department in Washington, DC. As a Boren Fellow, she conducted independent research on human trafficking in Thailand. She's also known locally as a portrait artist.