Ingredients (use vegan versions):
- 1 lb firm tofu
- 1/4 cup canola oil
- 1 medium onion
- 1 can water chestnuts
- frozen stirfry vegetables
- 3/4 cup vegetable stock
- 1/2 cup soy sauce
- 1/6 cup cooking sherry
- 1/2 teaspoon ground red pepper
- 2 tablespoon garlic and red chili sauce
- 2 tablespoon corn starch
Directions:
Freeze tofu. Thaw tofu and drain as much water
as possible. Cut tofu into 1/4-1/2 in cubes.
Chop onion into medium size wedge pieces. Chop
water chestnuts (or use sliced in the can)
Mix vegetable stock, soy sauce, sherry, ground
red pepper and garlic/red chili sauce (I use Sun
Luck brand) in a mixing bowl.
Stir fry tofu in canola oil until golden brown.
Remove tofu onto paper towels to blot. Remove
excess oil from wok. Stir fry onion, water
chestnuts and frozen stir fry mix (your favorite
blend). Add tofu to veggies after 1-2 minutes.
stir fry another 1-2 minutes. Add sauce and cook
to boil. Cover and simmer until sauce has
thickened. Serve over rice.
Serves: 4
Preparation time: 30 minutes
stirfry
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