For the Teriyaki Sauce:

1 cup Wholesome Sweeteners’ Organic Sucanat

1 cup soy sauce

1 cup rice wine

4 tablespoons rice wine vinegar

2 tablespoons fresh ginger root, grated

4 cloves fresh garlic, pressed

1 lb firm tofu, drained

1/3 cup green onion, finely sliced

1 cup fresh snow peas, cut into thirds

1 cup mung bean sprouts

1 cup canned sliced water chestnuts, drained

1 cup mushrooms, finely sliced

1 cup red bell pepper, julienned

Mix together the ingredients of the teriyaki sauce.  Drain the tofu and cut it into small squares (about 1/3-inch).  Place the tofu in a pan and cover completely with teriyaki sauce.  Place the tofu in the refrigerator and let sit 2-5 hours.

Heat a wok or large frying pan.  Once the pan is warm, add the oil and continue to heat.  Add the tofu and a bit of teriyaki sauce to the pan.  Cook the tofu, continually stirring, for five minutes.  Add the remaining ingredients and a bit more of the teriyaki sauce.  Cook the remaining vegetables, continually stirring on high heat for 3-5 minutes (the vegetables should be served al dente).  Add teriyaki sauce as needed.

Serve over your favorite rice or Asian noodles.  Save any leftover teriyaki sauce in the refrigerator for your next stir-fry.