Tofu and Vegetable Stir-Fry

I'm always looking for new tofu recipes. I liked this one, but I would definitely recommend fewer onions and more spinach.



Tofu and Vegetable Stir-Fry
from The Complete Book of Asian Stir-Fries

Serves 4

1/3 cup vegetable oil
6 1/2 oz firm tofu, cut into 1-in. cubes
3 cloves garlic, crushed
2 tsp peeled and grated fresh ginger
2 onions, cut into eighths
1 bunch Chinese broccoli, trimmed and cut into 1 1/2 in. lengths
3 1/2 oz snow peas (mange-tout), trimmed and sliced crosswise
1 red bell pepper (capsicum), seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy, trimmed and cut into 1 1/2 in. lengths, or 1 bunch spinach, trimmed
2 tablespoons oyster sauce
1 tablespoon light soy sauce
steamed white rice, for serving

In a wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger and onions and stir-fry until softened, 2-3 minutes. Add broccoli, snow peas, bell pepper, corn and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.

Serve hot, accompanied with steamed white rice.