Recipe: Tofu and Vegetable Stir-Fry

Tofu and Vegetable Stir-Fry
rec.food.recipes/Dancer/1999
Makes 4 servings

12 ozs. exra-firm tofu, cut into 1/2-inch cubes
3 Tbsp. light soy sauce
2 Tbsp dry sherry (or vegetable stock/bouillon)
4 tsp. cornstarch
1 tsp. grated ginger root
1/4 tsp. crushed red pepper flakes
2 cloves garlic, minced
2 cups fresh asparagus, cut into 1-inch pieces
2 medium carrots, thinly sliced, 1 cup
1 medium onion, cut into thin wedges
1/2 red sweet pepper, cut into strips, 1/2 cup
1 cup fresh bean sprouts
2 cups hot cooked rice
sesame seeds (optional)

Place cubed tofu in bowl, sprinkle with 1 tbsp. of the soy sauce; set aside.

Stir together remaining soy sauce, sherry, cornstarch, ginger root, crushed red pepper, and 2/3 cup water in a small mixing bowl; set aside.

Spray a cold wok or large skillet with nonstick spray. Heat over medium heat; add garlic; stir-fry for 15 seconds.

Add asparagus and carrots; stir-fry for 3 minutes.

Add bean sprouts; stir-fry for 1 minute. Push vegetables from center of wok to sides.

Stir soy sauce mixture; add to center of wok. Cook and still till thickened and bubbly. Cook and stir 2 minutes more.

Stir vegetables into sauce. Gently stir in tofu. Heat through.

Serve with hot cooked rice. Garnish with sesame seeds if desired.