Flavorful, hefty, and healthy, this dish is best served with steamed rice and garlic-chili sauce.
- 1/2 Cup chicken stock
- 1/4 Cup rice wine
- 3 tablespoons light Chinese soy sauce
- 3 tablespoons cornstarch divided
- 2 1/2 tablespoons sugar
- 200 Grams firm tofu (tokwa)
- 1/4 teaspoon Salt
- 2 tablespoons vegetable oil divided
- 1 Table Spoon Garlic minced
- 1 Table Spoon ginger minced
- 100 Grams fish tofu
- 1 Cup broccoli florets
- 1 Cup cauliflower florets
- 1/2 Cup fresh young corn sliced diagonally
- 100 Grams fresh button mushrooms sliced in half
- 1 Cup squash (kalabasa) cubed, boiled for 5 minutes
- 5 tablespoons water
- Combine chicken stock, rice wine, light soy sauce, 1 tablespoon cornstarch, and sugar in a small bowl. Set aside.
- Cut firm tofu into 3/4-inch cubes and pat dry. Sprinkle tofu with salt. Place remaining cornstarch in a large bowl. Add tofu then toss gently to coat.
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add tofu. Gently turn and cook, stirring occasionally
- Reduce heat to medium. Add remaining oil, garlic, and ginger; cook until fragrant, about 30 seconds. Add fish tofu, broccoli, cauliflower, young corn, mushrooms, squash, and water. Cover pan and cook, stirring once or twice, until vegetables are tender and crisp, about 2 to 4 minutes.
- Stir chicken stock mixture then add to pan. Cook until sauce thickens, about 1 to 2 minutes. Return cooked firm tofu to pan; toss to combine well with the vegetables and sauce. Serve hot.