Stir fry with Tofu
Ingredients:
A thumb of fresh ginger, grated
1 garlic clove, minced
1/4 C soy sauce
1/2 tsp sugar
1 tsp rice wine vinegar
dash Cholula
1/4 C chopped fresh basil or cilantro
1/2 C+ chicken broth
Chopped vege (carrots, sliced on the bias; broccoli florets)
cornstarch
1. Sauté the garlic in oil in a hot wok or skillet.
2. Add chopped veggies (carrots, broccoli). Stir briefly.
3. Add all sauce ingredients except cornstarch. Cook and stir. Add tofu. Cover.
4. Cook and check sauce now and then. Add more chicken broth if the sauce seems too strong.
5. Mix about 1 T cornstarch with some water to form a thin paste. Stir into the stirfry to thicken it a bit.
6. Continue to cook until vegetables are crisp-tender.
Serve over Japanese rice.
