Sweet Rice Cake with Tofu and Vegetables

Ingredients

• 8 oz dried sweet rice cakes
• 12 oz extra-firm tofu, cut into thin strips
• 1/2 oz dried black mushrooms, soaked and sliced
• 6 oz bok choy, cut into small pieces
• 4 oz snow peas
• 4 oz bean sprouts
• 3 oz sliced water chestnuts
• 2 tsp dark soy sauce
• 1 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 1/2 tsp sugar
• 1 Tbsp cornstarch, plus 1 Tbsp for gravy
• 4 Tbsp neutral oil, divided
• 3 garlic cloves, finely chopped
• 1/4 cup vegetable broth
• 2 Tbsp water
• 2 tsp light soy sauce
• 1/4 tsp ground white pepper

Directions

1. Soak the rice cakes overnight; drain and pat dry. Toss tofu with dark soy, rice wine, sesame oil, sugar, and 1 tablespoon cornstarch; let stand 15 minutes.
2. Heat 2 tablespoons oil and pan-fry the rice cakes 3 to 4 minutes per side; transfer to a platter.
3. Heat remaining oil. Stir-fry garlic and tofu 2 minutes; add mushrooms, bok choy, snow peas, water chestnuts, sprouts, and broth. Cover 3 minutes.
4. Whisk remaining cornstarch with water, light soy, sesame oil, and white pepper. Stir into the wok and pour over the rice cakes.