- 1 lb extra firm tofu or seitan
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 onion
- 3 green onions (scallions)
- 3 cloves of garlic minced
- 1 tsp fresh minced ginger
- 3 tbsp of soy sauce
- 1 tbsp of rice wine, dry sherry (I sub'd marsala cuz its all I had)
- 1 tsp sugar
- 1 ½ tsp corn starch
- Vegetable oil for cooking
Cut the tofu or seitan into bite size pieces. I do strips about ¼ inch thick and an inch long.
If you'd like, marinate it in soy sauce (other than the soy listed in the ingredients above) before hand while you prep veggies and heat the wok. Chop all your veggies into whatever size you are comfortable eating, we like 1 to 2 cm squares.
Mix the soy, wine (or sherry), sugar, and corn starch together. Meanwhile heat 2 tbsp of oil in a wok to medium high heat until it just starts to smoke.
Toss in the tofu or seitan (carefully) and stir-fry for 1 to 2 minutes and then remove to a separate bowl.
Add enough oil to easily stir-fry the veggies, start by adding the peppers and onion. Stir-fry until vegetables are at the desired tenderness (approximately 6 or 7 minutes) and then add the garlic and ginger and stir-fry for 30 to 60 seconds.
Add the tofu or seitan back in and then immediately add the sauce. Stir-fry for 30 to 60 seconds, until sauce starts to thicken, then add the green onions, mix, remove from heat.
Serve over rice.