It'd been a while since I'd made stir-fry. I think stir-fries are all about the sauce. This sauce was spicy and delicious and would work with any number of other veggie combination.1tsp cornstarch
2 Tbs soy sauce
2 tsp minced fresh ginger
2 tsp Thai chile sauce, such as sriracha
2 cloves garlic, minced
1 tsp sesame oil
3 Tbs canola oil, divided
1 14-oz pkg. extra firm tofu, drained and cut into bite-sized cubes
1 lb box choy, cut into 1 1/2 inch pieces
2 cups sliced fresh shiitake mushrooms
Whisk together cornstarch and 1 tsp water in a bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
Heat 1 Tbs, canola oil in large skillet or wok over medium-high heat. Stir-fry tofu until golden brown; transfer to plate. Add 1 Tbs. canola oil to wok. Stir fry bok choy 4 minutes; transfer to plate.
Add remaining 1 Tbs. oil to wok. Stir-fry mushrooms for 2 minutes, or until tender. Return tofu and bok choy to wok. Stir in soy sauce mixture, and stir-fry 1 minute or until hot.
i made this the other night with stuff I had on hand (shiitake mushrooms, diced zucchini, diced squash, fresh broccoli, and leftover beef) over brown rice. But I made the sauce exactly like your recipe said (except powdered ginger from PENZEY'S, not fresh ginger), and it was DELICIOUS. Andrew doesn't care for ginger... if I make it for him again I'll use half the ginger. But I thought it was perfect. I'm planning stir fry for myself again which Andrew is gone, using more random veggies, and the exact delicious sauce recipe!
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