Spicy Tofu-Veggie Medley

Serves 4-5.

1 large cake of firm tofu
1/4 cup vegetable oil
2 cups thinly sliced onions
2 cups chopped carrots
2 cups chopped red bell peppers or mushrooms
1/2 head of cabbage, thinly sliced
2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Sauce:
1/4 cup soy sauce
1/4 dry sherry or cooking wine
2 tablespoons vinegar
1 1/2 tablespoons of grated ginger
1 cup water
1 tablespoon hot sesame oil
3 cloves garlic, crushed
1 tablespoon of chili paste

Cut the tofu into 1 inch cubes and marinate in the sauce for 20 minutes. Heat the oil in a wok or large skillet on medium heat. Drain the tofu and saute in the oil for 2 minutes. Remove tofu and set aside. Add onions and saute for 3 to 4 minutes, stirring often. Add the carrots and cook for 2-3 minutes. Add the bell peppers or mushrooms and stir thoroughly. Add the cabbage and saute for another 3 minutes. Pour in the sauce and the tofu, taking care not to break the tofu. Lower the heat, cover and simmer until the tofu is thoroughly cooked. Finally, add the dissolved cornstarch and simmer until the sauce thickens.