Ingredients
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1 tablespoon cornstarch
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3/4 cup vegetable broth (or water)
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3 tablespoons rice vinegar
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3 tablespoons sugar
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1 tablespoon ketchup
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2 tablespoons soy sauce
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1/2 teaspoon ground ginger
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1/4 teaspoon cayenne pepper
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2 tablespoons olive oil
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3 garlic cloves, crushed
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1 medium onion, thinly sliced
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2 medium carrots, cut into matchstick shapes
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1 stalk celery, chopped into strips
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1/2 cup sliced fresh mushrooms
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1 lb firm tofu
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1 green bell pepper, sliced into strips
Instructions
- Press tofu by placing paper towel over tofu and placing a heavy saucepan over the top.
- Let sit while you prepare rest of recipe.
- Mix the cornstarch with 3 tablespoons of the broth in a small cup until well blended.
- Add the rest of the broth, vinegar, sugar, ketchup, soy sauce, ginger, and cayenne pepper and set aside.
- Heat the oil in a wok or large frying pay over high heat.
- Stir-fry the garlic, onion, and carrots until the carrots begin to soften, about 5 minutes.
- Add the pepper, celery, and mushrooms and stir-fry for another 3 to 5 minutes.
- Stir the sauce well and add it to the vegetables.
- Cook until the mixture thickens. Cut tofu in strips or cubes.
- Add tofu to vegetables and cook until the tofu is thoroughly heated.
- Serve immediately over rice.