Marinated Tofu with Vegetables

Ingredients:

• 500g firm tofu, cut into 2cm cubes
• 1/3 cup shoyu (japanese soy sauce)
• 1/4 cup mirin (rice wine vinegar)
• 2 tblsp finely chopped fresh ginger
• 3 cloves garlic, finely chopped
• oil, for cooking
• 1 onion, thinly sliced
• 2 carrots, cut into batons
• 1 red capsicum, thinly sliced
• 150g snow peas, thinly sliced

Method:

1. Combine the tofu with the soy sauce, mirin, ginger and garlic in a glass or ceramic bowl. Cover and refrigerate for 2 hours.
2. Heat the wok until very hot, add 1 tblsp oil and swirl it to coat. Drain tofu, reserving marinade. Stir-fry the tofu in 3 batches over high heat until it is golden brown. Heat 1 tblsp oil between batches. Remove all the tofu from the wok and drain on paper towels.
3. Reheat the wok, add 1 tblsp oil and stir-fry the onion, carot and capsicum over medium-high heat for 3-4 mins, or until the vegetables are tender. Add the snowpeas and cook for 3 mins.
4. Increase heat to high and add the reserved marinade, tossing the vegetables in the marinade until they are thoroughly coated and the sauce boils. Return the tofu to the wok and toss until the mixture is well combined and the tofu is heated through. Season well with salt and pepper, and serve immediately.

James the Not So Skinny Cook