In an effort to eat less meat, I dug out a similar recipe from The Joy of Cooking and, well, fixed it. But this makes a quick, healthy dinner on a weeknight
1 tbsp vegetable oil
1 clove garlic, minced
1 tsp minced ginger (or 1/4 tsp ground)
1 bunch scallions, minced
Various Stir-Fry veggies (we had carrots, broccoli, pea pods, mushrooms)
1/2 cup chicken or vegetable broth
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp chile paste
1 tbsp dry sherry (or white wine)
1 tbsp corn starch
1/4 tsp sugar
1 package firm to extra-firm tofu, pressed and diced into 1/2" pieces.
Heat large skillet over medium heat. Add oil and heat thru. Add garlic, ginger and scallion to the pan and stir fry for 1 minute. Add vegetables of choice and stir fry 3-5 minutes or until somewhat wilty. Combine chicken broth thru sugar and then add to pan. Cook 1-2 minutes or until thickened. Add in tofu and simmer until warmed thru, about 3 minutes. Serve with rice.