3 Block Meal

Ingredients:
6 ounces extra-firm tofu
1 cup mushrooms, sliced
1/3 cup onion, thinly sliced
1 cup zucchini, sliced
1 1/2 cups bean sprouts
2 teaspoons cornstarch
1/2 cup red bell pepper, diced
1/2 cup celery, chopped
1/2 cup radishes, sliced
1 teaspoon olive oil, divided
1/8 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon gingerroot, grated
1 tablespoon cider vinegar
1/4 teaspoon chili powder
1 cup lemon- and lime-flavored water

Instructions:
In a medium nonstick sauté pan, heat 2/3 teaspoon oil. Stir in Worcestershire sauce and celery salt. Add tofu, and stir-fry until browned and crusted on all sides. In another nonstick sauté pan, cook vegetables in remaining oil until tender, then add 1/2 cup water and cover to steam. In saucepan, add 1/2 cup water, soy sauce, spices, and cornstarch. (Mix cornstarch with water to dissolve it before adding to saucepan.) Heat sauce to a light boil while constantly stirring, and then add diced tofu to sauce and heat. Add tofu and sauce to vegetables, stir, and simmer for 2 to 3 minutes. Place tofu-vegetable mixture on a large dinner plate and serve.