Reinventing Old Recipes: Ginger Tofu Stir-Fry

This was originally a chicken recipe. I thought first to try it without the chicken-- just the vegetables and sauce. And that works just fine (just use the ingredients labeled "SAUCE" and "STIR-FRY" and omit the tofu and marinade). For added protein, try it with the fried tofu. You don't have to put the tofu in the marinade, but I love the flavor the tofu picks up from the soy sauce and white pepper, not to mention that it fries easier when coated (something I just figured out).

Just an added note to those experimenting with tofu for the first time: when frying tofu, the harder the better. I didn't realize there was hard and soft tofu when I bought it for the first time. But the difference is exactly as labeled. Use soft tofu for smoothies or mixing tofu with fruit and granola, etc. Use hard tofu if you want it to maintain its shape. This is probably obvious to everyone else in the world, but I'm a little dense sometimes.


Ingredients

* 1 egg white, beaten
* 1 tablespoon soy sauce
* 1 pound hard tofu, cut into 1-inch pieces
* 1/8 teaspoon white pepper
* 1 teaspoon cornstarch


SAUCE:
* 1 medium green pepper, julienned
* 2 tablespoons rice vinegar
* 2 tablespoons soy sauce
* 1 teaspoon sugar
* 1/2 teaspoon cornstarch
*

STIR-FRY:
* 3 green onions, cut into 1-inch lengths
* 1 tablespoon plus 2 teaspoons vegetable oil, divided
* 1/2 cup canned bamboo shoots, finely chopped
* 1/4 cup slivered almonds, toasted
* Hot cooked rice, optional
* 2 to 3 teaspoons minced fresh gingerroot

Directions

* In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add tofu; seal bag and turn to coat. Refrigerate for 30 minutes.
* For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside.
* Drain tofu and discard marinade. In a large skillet or wok, stir-fry tofu in 1 tablespoon oil until browned. Remove and keep warm.
* Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
* Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browned tofu and heat through. Sprinkle with almonds.
* Serve with rice if desired.