from Vegetarian Cookbook by Nicola Graimes
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*
steamed rice, to serve
Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.
Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.
Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.
*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms