Tofu with Vegetables
Source: Barbara Pistrang
For the Sauce
1/2 cup soy sauce
1/2 cup water
1/2 cup chicken broth
1 T dry sherry
2 tsp. minced ginger
1/2 cup minced scallions
1 garlic clove, crushed
2 tsp. sesame oil
2 T cornstarch
1/2 tsp. cayenne pepper (optional)
For the Tofu
1 T oil
1 tsp. minced ginger
2 cloves minced garlic
1 lb. firm tofu, cut into half-inch cubes
For the Vegetables:
1 T oil
1 onion, thinly sliced
4 Chinese mushrooms, soaked and thinly sliced
1 cup carrots, thinly sliced
3 cups bok choy stems, thinly sliced
1-1/2 cups bok choy leaves, chopped
1/2 cup bamboo shoots, cut into matchsticks
Note: broccoli or other vegetables may be substituted for the bok choy
Combine all sauce ingredients except cornstarch. Stir to combine and let sit for 15 minutes.
Heat 1 T oil in a wok. Stir-fry ginger and garlic briefly. Add tofu chunks and stir-fry about 5 minutes. Remove tofu from wok and set aside.
Heat 1 T oil in the wok. Add onions and stir until soft. Add mushrooms, carrots and bok choy stems. Stir-fry until almost tender. In a small bowl, add cornstarch to a small amount of the sauce and stir until smooth. Add cornstarch mixture to the rest of the sauce and whisk well. Add sauce to the wok and then add bok choy leaves and bamboo shoots. Stir briefly until bok choy leaves are wilted and everything is well blended.
Serve with rice. Makes 4 servings.