Note: Use a mixture of vegetables to keep JapaneseTofu and Vegetable Stir Fry interesting. As with all stir-fry dishes, have everything cut up and ready to go before cooking.

Ingredients

*1 lb firm tofu
*peanut or other vegetable oil
*2 spring/salad onions, thinly sliced
*1/2 lb mushrooms, carrots, bok choy and other vegetables, sliced or cut into small pieces
*Japanese soy sauce (shoyu)
*rice wine (or other mild) vinegar

*pinch of sugar

*toasted black sesame seeds

Preparation

Place the block of tofu in a flat bowl and top with a plate weighted with a can. Let stand for up to an hour to drain off excess liquid. Cut into 16 slices.

Heat the oil in a wok or heavy fry pan until it just starts to smoke.  In the hot oil, stir fry the spring/salad onion until fragrant. Remove from the wok. Reheat the oil and stir fry the vegetables until golden. Start with the ones that need more time. Remove them, add to the spring onions and set aside.

Stir fry the tofu slices for a minute or two, adding more oil if needed. Add back the vegetables and spring/salad onions. Warm through. Season to taste  with the soy sauce, sugar and rice wine vinegar.  Simmer the Japanese Tofu and Vegetable Stir Fry for a minute or two. Garnish with the toasted black sesame seeds.

Serve JapaneseTofu and Vegetable Stir Fry with House Special Fried Noodles or House Special Fried Rice and Japanese Pickled Cabbage Salad as part of an Asian meal.

Image via Wikipedia