Kylie Kwong : Stir-fried Tofu with Vegetables

(pic: fatfreevegan)

Ingredients :

1 small carrot, peeled
1 medium-sized zucchini (courgette)
Half medium-sized red pepper
2 tablespoons peanut oil
1 x 200 gr (6.5 oz) packet presses tofu, finely sliced
1 medium-sized red onion, finely sliced
1 tablespoon ginger julienne
a quarter cup shao hsing wine or dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
half teaspoon sesame oil
1 cup spring onion (scallion) julienne

How To Make :

1. Cut carrot and zucchini in half lenghtways, then finely slice on the diagonal. Remove seed and membranes from pepper and cut into fine slices

2. Heat oil in a hot wok until surface seems to shimmer slightly. Add the carrot tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

3. Pour in the soy sauce, vinegar, oyster sauce, and sesame oil and then stir-fry for a further minute or until vegetables are just tender. Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

4. Transfer to a shallow bowl, and serve immediately.

*Serve as part of banquet for 4-6