Spicy Vegetable Stir Fry with Tofu

Directions:

Combine thickener ingredients in a small bowl and set aside. In another small bowl, mix together the broth, soy and chili sauces and set aside as well.

Heat 1 tablespoon of the oil in a wok over medium-high heat. Add ginger and garlic, and sauté until aromas are released, about 20 seconds. Carefully scoop out the aromatics with a wooden spoon and set aside—do not discard.

Add remaining oil to wok then add the vegetables in stages to preserve their texture. Add the onions, celery, and bell peppers. Stir fry until vegetables are brighter in color but still very crisp. About 30–60 seconds. Then add the broccoli, mushrooms and shredded carrots and stir fry about 30 seconds. Add the garlic and ginger back to the wok and mix thoroughly.

Push the ingredients to the side of the wok and create a well in the center. Add the sauce and bring to a gentle boil.

Add the tofu to the sauce in the center and coat thoroughly. Mix all ingredients together and once again create a well in the center. The sauce should gather in the center and to this you will add your cornstarch and water thickener. Bring back to a boil and mix thoroughly with other ingredients.

Toss in nuts, if using. Stir fry is ready when sauce has thickened slightly.

Serve stir fried vegetables over steamed white rice, then garnish with toasted sesame seeds and optional sesame oil.