I first made this concoction on the last day of a camping trip out west of the Pecos when I combined left over spices and other ingredients from two different recipes. I know it sounds healthy, but this one is chock-full of oil and salt (in the soy sauce).

Total preparation time: about XXX minutes
Cooking time: about XXX minutes
Yield: a complete meal for three or four
Vegetarian: vegan

Here's what you need from the store:

• a XX cup of white rice
• margarine or wok oil
• a batch of tasty tofu strips
• a goodly amount of Gary masala
• a pound of mushrooms, sliced
• a bunch of broccoli, cut into florets
• miscellaneous fresh peppers
• a handfull or two of bean sprouts
• the compound leaves from a bunch of cilantro
• the juice from three or four lemons
• soy sauce

• a rice steamer
• a wok

1. prepare the tasty tofu strips ahead of time
2. start the rice cooking in the rice steamer
3. cut up the mushrooms, broccoli, and peppers

4. heat the margarine or wok oil in the wok
5. add enough Gary masala to create a thick creamy paste of oil and spices

6. crank the heat up way high, add the tofu strips and stir fry, coating them with the spices
7. set the tofu aside

8. repeat steps #4 and #5

9. crank the heat up way high, and stir fry the peppers and broccoli

10. add the mushrooms after about XXX minutes

11. put the tofu back in just before it's all done enough

12. when it all seems done enough, add the lemon and cilantro
13. stir thoroughly while cooking a further half minute

14. serve thus:
    • put a bed of rice on the plate
    • sprinkle soy sauce on the rice
    • cover the rice with the stir fry mixture
    • sprinkle bean sprouts on top