This is my standard clean-out-the-fridge stir-fry. It’s da bomb because you can literally add anything you want to it and it will still taste great in the sticky sweet-and-lightly-sour sauce kids from 1 to 92 will enjoy. 🙂
Prep time: 10 minutes
Cook time: 20 minutes
- 1 package firm tofu, drained and diced into 1-inch pieces
- 1 eggplant, chopped into 1.5-inch pieces (or 3-4 Chinese eggplants)
- 1 bunch scallions, chopped
- 2 tbsp garlic, minced (about 3 or 4 cloves)
- 1 2-inch piece of ginger, peeled and minced
- 1 yellow bell pepper, chopped into 1-inch pieces
- 1 orange bell pepper, chopped into 1-inch pieces
- Canola oil
- White pepper
- 1/4 cup low-sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp Chinese black vinegar or balsamic vinegar
- 2 tbsp brown sugar
- 1/4 cup water
- 1 tsp cornstarch
Heat 2 tbsp canola oil in a large frying pan or wok over high heat. Add the the tofu pieces and fry until browned on all sides. Remove tofu from pan to a plate.
Over high heat in the same pan, add garlic, ginger, and scallion, and stir fry for 30 seconds. Add the remaining vegetables, season with salt and white pepper, and stir fry until tender, adding some water and/or oil if necessary so that the vegetables don’t burn, about 10 minutes. Turn off the heat.
Whisk together the ingredients for the sauce and stir into the pan, tossing the vegetables to coat.
Taste to check for seasoning, then add the tofu back to the pan, tossing to coat. Serve immediately.