phw (07/20/82)
Stir-Fry Tofu and Vegetables: 1/4 cup peanut oil 2 teaspoons fresh ginger, grated 1 clove garlic 2 carrots, thinly sliced diagonally 4 ribs celery, sliced diagonally 1 bunch broccoli 4 scallions, cut into 1-inch thick slices 1 yellow summer squash, cut into 1/2-inch slices 1 red pepper, julienned 1 package (16 oz) firm tofu, drained and cut into 3/4-inch cubes 2 tablespoons cornstarch 1/4 cup Japanese soy sauce (avoid La-Choy!) 1/2 cup chicken broth 2 tablespoons dry sherry Salt Cooked cellophane noodles In a large skillet or wok, heat oil and saute ginger and garlic for 2 minutes. Toss in vegetables and stir-fry over high heat for 5 or 6 minutes or until tender but crisp. Add tofu. Combine cornstarch, soysauce, broth and sherry. Stir mixture into vegetables. Blend until juices thicken. Season with salt. Spoon over a bed of hot cooked cellophane noodles. That's all... Pat Wood