->Tofu Stirfry 09 <-

Yield: 4 servings

1/2 teaspoon chili garlic sauce or red chili flakes

2 teaspoons soy sauce

1 tb dry sherry

2 teaspoons sesame oil

8 oz tofu, pressed and cut into 1/4" slices

1/4 cup vegetable oil

1 tb ginger, chopped

1 garlic clove, chopped

1 1/2 c mushrooms, sliced

2 green onions, sliced on the diagonal

2 celery stalks, sliced on the diagonal

1 zucchini, sliced

2 cups bok choy, chopped

1 tb soy sauce

1 tb sesame oil

1/2 teaspoon chili garlic sauce

1 tb cornstarch dissolved in

2 tb water In a small mixing bowl, combine chili sauce, soy, sherry and sesame oil. Add the tofu and let sit about 15 minutes.

Meanwhile slice all the vegetables and prepare the sauce by combining

all the sauce ingredients in a small mixing bowl.

Heat the oil in a wok and fry the marinated tofu until it is golden on all sides. Remove, place on paper towels and pat dry to remove

excess oil. Pour excess oil out of the wok. Stir fry the vegetables

in the order in which they appear listed above. Be careful not to

overcook. At the last minute, pour the sauce over the cooked vegetables and add the tofu. Mix gently. Serve over noodles or rice.