Roughly chop up the vegetables without peeling. Lightly rehydrate the fu in water. Stir-fry both in olive oil.
Adjust the flavor with grated garlic and ginger, a little salt and pepper, and about 1 tablespoon of soy sauce to finish, and it's complete.
Story Behind this Recipe
I'm slowly getting into the macrobiotic diet. But for days when I come home late from work, I wondered if I could make something simple yet delicious from fu and leftover vegetables, and this is what I came up with.
I'm not sure if you can call this a tip, but it's more delicious if you don't peel the vegetables and just cut them up into chunks.