Stir-fried Summer Vegetables and Tofu Recipe

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, until browned on all sides, about 2 to 3 minutes. Transfer to a plate.

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.