1/2 cup low sodium soy sauce
1 tsp toasted sesame oil
2 Tbsp dry sherry or Chinese wine
2 Tbsp rice vinegar
2 cloves of garlic, crushed
1/2 inch knob of ginger, minced
1 cup water
1 Tbsp cornstarch
Combine first seven ingredients in a bowl. Slowly whisk in cornstarch and make sure there are no lumps. Cornstarch will settle, so if this is made in advance, whisk before stiring into pan.
2 Tbsp oil of choice
1 14oz package extra firm tofu, pressed and cubed (or buy the cubed superfirm tofu, I find this at Whole Foods)
1 1/2 lbs vegetables (onions, mushrooms, broccoli, celery, red peppers, nappa cabbage, green beans, carrots, etc) cut into similar size
Stir fry sauce
Heat oil in a large pan over high heat. When the oil is shimmering, quickly add vegetables in the order of cooking time (carrots, green beans, broccoli take longer, celery, nappa cabbage, red peppers take shorter, for example).
When vegetables are cooked to crisp tender, add cubed tofu, stir to combine, and pour in stir fry sauce. Turn off heat, and stir until sauce is thickened and glossy.
(One of my favorite combinations is simply mushrooms and celery.)