Tofu Stirfry

Start by whisking 1/2 cup water with the cornstarch, then add the soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil, whisk until it’s combined. Add the chili oil and adjust the sugar to suit your taste. This sauce gets sweeter as it cooks, so don’t go crazy with the sugar!

If it’s too thick, add up to another 1/4 cup of water. You can substitute 1/2 t ginger powder if you don’t have fresh ginger.

Drain and press the tofu. Cut it into cubes and stir fry in a bit of oil until it’s golden brown on all sides. Remove it from the wok, drain it on paper towels.

Stir fry the veggies. I use whatever’s around… frozen wok mix, sliced peppers, cabbage, baby corn, water chestnuts, scallions, broccoli, spinach, carrots, mushrooms, etc.

When the veggies are cooked, but still crisp, add the tofu back to the wok, then add the sauce and cook a few minutes, until the sauce thickens. Don’t add the sauce too late, or the veggies will be mush by the time it thickens, but once you get the hang of it, stir fry is pretty awesome fast food :)

Serve over brown rice. Yum!

I know a lot of people are opposed to tofu. That’s a shame. Badly cooked tofu is disgusting, there’s no two ways about that. I wish everyone could have a positive first experience with tofu… shame on people who cook bad tofu!!!