Stir Fry Tofu & Vegetables

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (1/3 ounce) package dried wood ear mushrooms, soak for 30 minutes
• 1/3 cup chicken stock
• 1/4 cup dry sherry
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, peeled,finely grated
• 1 tablespoon sesame oil
• 1 teaspoon crushed red chili pepper flakes
• 1/2 lb firm tofu, cut into 1/2 inch cubes
• 2 tablespoons sesame seeds
• 2 tablespoons oil, chinese peanut oil has the best flavor.
• 1 cup red cabbage, shredded
• 2 tablespoons oil
• 1/2 lb snow peas
• 1 (15 ounce) can baby corn, cut into thirds
• 1/2 lb bean sprouts
• rice noodles, cooked just before they're served

Recipe

• 1 combine marinade ingredients.
• 2 gently add the tofu, marinate for 15 minutes.
• 3 heat the wok and toast sesame seeds'til golden, 1min.
• 4 remove and set aside.
• 5 add 2 tbs oil to wok, swirl to coat.
• 6 add cabbage, stir fry 2 minutes, remove, set aside.
• 7 reheat wok,add 2 tbs oil, swirl to coat.
• 8 add snow peas, stir fry 2 minutes.
• 9 push peas to sides of the wok.
• 10 carefully pour marinade off the tofu into center of wok.
• 11 stir'til bubbly.
• 12 add cabbage, mushrooms, corn, and bean sprouts.
• 13 combine with snow peas.
• 14 gently add tofu, heat through.
• 15 serve over fresh cooked rice noodles.
• 16 (give them a try, you'll never use canned chow mein noodles again.).