Inspiration by Woks of Life, modifications by me

Feeds 4

Ingredients

• 2 blocks tofu, fresh (preferably firm or medium), 300-450g

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• 1 cup chicken or vegetable stock (or equivalent powder)
• 1 Tbsp oyster sauce (or hoisin, if vegetarian)
• 1.5 Tbsp soy sauce
• 1/2 Tbsp dark soy sauce (substitute 1 Tbsp additional regular, if unavailable)
• 1 tsp sesame oil
• 1/2 tsp sugar

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• 3 ginger slices
• 3 cloves garlic, smashed
• 2 scallions, separated into greens/whites
• 4 fresh mushrooms, thickly sliced (shiitake preferred, cremini/white acceptable)
• 1 carrot, thinly sliced/julienned
• 1/2 cup bamboo shoots (optional)
• Vegetables (eg. bell peppers, nappa cabbage, daikon, etc.)
• 1 Tbsp cooking wine
• 1/4 cup frozen peas
• 1/4 cup frozen corn kernels

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• 1.5-2 Tbsp cornstarch

Steps

1. Preheat skillet with oil
2. Cut tofu into "pads", and sear them. Undisturbed, 5 minutes each side
3. Mix the ingredients for the sauce
4. In a second pot, throw in ginger + garlic + scallion whites with oil. Fry until aromatic.
5. Throw in the vegetables (mushrooms, carrots, bamboo shoots, etc. vegetables), stir. Add cooking wine around the edges; the idea is to get it to boil off
6. Throw in sauce + water to make 1-1.5 cups. Bring to a boil. Cook for 5-20 minutes (depending on the carrots to cook through)
7. Throw in tofu, frozen peas, corn, and cook through.
8. Mix cornstarch with cold water in separate bowl, and stir into boiling mixture. It should become thick and bubbly.
9. Serve with rice

Special Equipment

• Optionally cook ginger (and onwards) in a ceramic pot for "the look"