Directions:

Arrange tofu and prepared vegetables on a large plate, separated by variety. (You may find stir-fry ready-cut vegetables in the produce department).

Flavoring:
Stir together sherry, soy sauce, garlic, brown sugar, gingerroot and sesame oil until the sugar dissolves and set aside.

Add the canola oil to a large skillet or wok and place over medium high heat. Add and begin cooking sturdier vegetables first (peppers, carrot, onion and celery.) After a few minutes add mushrooms, broccoli and asparagus. Stir vegetables constantly, adding a little water if necessary to keep them from sticking or burning. The idea is to produce a mixture in which all the items are crunchy-tender and retain their colors and individual character.

Add the tofu and flavoring mixture. Continue to cook over high heat for 1 minute, then serve over rice or noodles.