Tofu & Mixed Vegetable Stir Fry

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

Ingredients

• Servings: 4
• 1 -2 dried shiitake mushroom
• 1/3 cup chicken stock
• 1/4 cup rice wine (dry sherry is ok. not cooking sherry)
• 4 tablespoons soya sauce (the best is made with soy beans, salt,and water. nothing else.)
• 2 tablespoons cornstarch
• 1/2 lb firm tofu, cut into 1/2 inch cubes
• 2 tablespoons sesame seeds
• 2 tablespoons peanut oil
• 3 -4 garlic cloves, minced
• 2 tablespoons ginger, grated
• 1/4 cup cut bite size cauliflower
• 1/4 cup cut bite size broccoli
• 1/4 cup cut bite size snow peas
• 1/4 cup cut bite size baby carrots
• 1/4 cup cut bite size julinne red bell pepper
• 1/4 cup cut bite size yellow bell pepper, julinne
• 1/4 cup cut bite size green onion, 1 inch pieces
• 1/2 lb fresh bean sprout
• sambal oelek
• 3 tablespoons peanut oil
• uncooked fine rice noodles

Recipe

• 1 put the shiitaki in a micro wave safe bowl with water to cover.
• 2 nuke for 22 seconds. let set for 30 minutes.
• 3 mix the four marinade ingredients. add the tofu. stir gently to coat.
• 4 when the mushrooms are ready, drain and cut into thin slices the size of your thumb nail. set aside.
• 5 heat the wok.
• 6 toast the sesame seeds 'til golden. set aside.
• 7 add the oil to wok. swirl to coat. add garlic and ginger. stir fry 1 minute.
• 8 add all the vegetables but snow peas and bean sprouts. stir fry 3-4 minutes.
• 9 add snow peas, stir fry 2 minutes.
• 10 push vegetables up the sides of the wok.
• 11 lift the tofu from the marinade, set aside.
• 12 add the sabal oelek to the marinade, mix well, add to the center of the wok. ***note*** if you're not familiar with sabal oelek, it is an delicious asian chili paste but it is hot! by all means got to know it but use caution try less than 1/4 teaspoon the first time. you can work you're way up as you learn.
• 13 stir 'til the sauce starts to thicken.
• 14 add the tofu and bean sprouts, stir gently to mix.
• 15 heat through.
• 16 empty the wok into a serving bowl. keep warm.
• 17 quickly clean and dry the wok. heat, add 3 tbs oil. add noodles, stir as they puff.
• 18 place hot noodles on each plate. top with the vegetables. top with toasted sesame seeds. serve.