Asian Gingered Mushroom Tofu Stir-Fry

2 tablespoons peanut oil
1/2 yellow onion, peeled and cut into thin half circles
2 tablespoons fresh ginger root, grated
2 cups sliced mushrooms
1 carrot, cut into matchstick pieces
2 1/2 cups fresh broccoli, broken into small florettes
4 cups fresh snow peas
1 stalk celery, cut into thin strips
1 tablespoon soy sauce
6 oz firm tofu, cubed
pinch salt

Heat your wok, add oil along with the onion and ginger. Saute over medium heat for about three minutes, turn heat up to medium-high.

Now add the mushrooms and cook for about three minutes (or until the moisture evaporates).

Now add the carrot, broccoli, snow peas and celery. Stir for a few minutes and then add the soy sauce.

Now add the tofu and cook until warmed all the way through. Add salt to taste.