Veggie and Tofu Stir-Fry
14 oz package water-packed extra firm tofu
1 TBSP canola oil, divided
1/4 tsp black pepper
3 1/2 tsp cornstarch, divided
3 garlic cloves, sliced
1 TBSP julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 TBSP dry sherry or Shaoxing (Chinese rice wine)
1/4 cup vegetable broth
2 TBSP soy sauce
1 TBSP hoisin sauce
1 tsp dark sesame oil
Cut tofu lengthwise into 4 equal pieces and cut each crosswise in 1/2 inch squares. Place tofu on several layers of paper towels, cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
|My crazy method for pressing the tofu.|
Heat large wok or skillet over high heat. Add 1 1/2 tsp canola oil; swirl to coat. Toss tofu, pepper and 2 tsp cornstarch in bowl. Add to pan; stir-fry 8 minutes, browning on all sides. Remove tofu with slotted spoon and place in bowl. Stir-fry garlic and ginger 1 minutes and add to tofu.
Add remaining 1 1/2 tsp canola oil to pan; swirl to coat. Add bok choy; stir-fry 3 minutes. Add carrots for 2 minutes and snow peas for 1 minute. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
Whisk 1 1/2 tsp cornstarch, broth and remaining ingredients in small bowl. Add to pan; cook until slightly thickened.