This sauce adds a twist to the standard stir-fry, and it's good excuse for an excursion to Chinatown!
Whatever veggies you like - I used broccoli, eggplant, and zucchini
1 carton of extra-firm tofu
Drain tofu well (pat it dry!) and cut into bite-sized pieces. Fry in a little bit of canola oil till it's browned and crispy on all sides. Cut up veggies and cook however you like; you could stir-fry them as well, or steam them for a few minutes.
For the sauce:
1 1/2 cups water
4 tablespoons soy sauce
3 tablespoons sherry
1 tablespoon maple syrup or honey
2 teaspoons cider vinegar
1 1/2 tablespoons cornstarch
4 garlic cloves, minced
1-inch chunk of fresh ginger, minced
2 tablespoons Chinese fermented black beans (I could only find black bean paste, so I used that instead)
1 tbs vegetable oil
Stir together the water, soy sauce, Sherry, maple syrup, vinegar, and the cornstarch until the cornstarch is evenly suspended.
Heat a tablespoon of veggie oil in a medium-sized pan or pot and stir-fry the ginger and garlic until fragrant, less than a minute. Stir the cornstarch mixture and add it to the pan. Whisk the sauce occasionally while bringing it to a boil and simmer 1 minute, until it thickens. Dump in the veggies and tofu and heat for another minute or so.
Serve over brown rice.