Spicy Tofu and Vegetable Stir-fry
Ingredients
- 4 tablespoons corn oil
- 1 package (1 lb) firm tofu, cut into 1 inch cubes
- 12 cup cornstarch
- 1 bunch green onion, sliced,
- 1 cup snow peas, sliced, trimed and
- 12 lb mushroom, sliced,
- 2 carrots, sliced, peeled and
- 12 large shrimp, (optional)
- 1 poblano pepper, sliced,
- 14 cup rice vinegar
- 14 cup sweet and sour sauce
Directions
Put cornstarch in pie pan.Add tofu and coat on all sides.
Heat 2 TB oil in pan over medium-high heat.
Add tofu and cook until brown (be careful it turns very easily).
Remove and transfer to bowl.
Add remaining 2 TB oil to pan.
Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
Add sauce mixture and tofu to pan and cook 5 minutes longer.
