Ingredients

12 ounces firm tofu, drained and patted dry
4 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dry sherry
2 tablespoons sesame oil
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 cup halved sugar snap peas
1 cup diced zucchini
1/2 cup quartered water chestnuts
4 garlic cloves, minced
6 scallions, white and light green parts only, cut into 1/2-inch pieces
1/2 cup roasted peanuts

Cooking Instructions

Cut the tofu into bite-sized cubes. Heat 2 tablespoons of the vegetable oil over medium-high heat and add the tofu. Fry the tofu, turning every couple of minutes, until golden on all sides. Drain on paper towels.

In a small bowl, mix together the soy sauce, rice vinegar, sherry, sesame oil, sugar, crushed red pepper and cornstarch.

Heat the remaining 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the onion, celery and carrot and cook, stirring frequently, for 5 minutes. Add the snap peas, zucchini, water chestnuts, garlic and scallions and cook for another 2 to 3 minutes. Add the fried tofu, roasted peanuts and sauce and cook for another minute or until sauce is thickened. Serve with steamed white rice.

Makes 4 servings

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recipe courtesy of elliemay.com