- 14 ounces firm tofu, cut into one-inch cubes
- 2 -3 tablespoons peanut oil (i use unrefined peanut oil, yum!)
- 1 large garlic clove, grated
- 1 sweet onion, such as oso sweet, empire sweet
- 4 -5 bunches baby bok choy, about 1 pound, cut into 1/2-inch pieces, leaves chopped coarsely
- 10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
- 1/2 cup carrot, julienned (i cut baby carrots lengthwise)
- 2 -3 tablespoons dark soy sauce
- 2 -3 teaspoons sugar, to taste
- 1/4 teaspoon cayenne pepper (use your own discretion!)
- In large non-stick skillet, heat peanut oil over medium-high heat.
- Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
- Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
- Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
- Remove the tofu and onions onto a plate.
- Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
- Serve with steamed rice.