Tofu with Chai Pow Yu

Ingredients

• 14 oz extra-firm tofu, cut into slices
• 10 oz canned chai pow yu (seasoned fried gluten), drained
• 2 oz carrots, cut into small angular chunks
• 2 oz yellow onion, cut into wedges
• 4 oz snow peas, strings removed
• 1 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 1 tsp chile flakes
• 2 tsp chile oil
• 1 Tbsp cornstarch
• 3 cloves garlic, finely chopped
• 2 Tbsp neutral oil

Directions

1. Toss tofu with soy sauce, rice wine, sesame oil, chile flakes, chile oil, and cornstarch; let stand 15 to 30 minutes.
2. Heat oil in a wok until very hot. Add garlic and tofu; stir-fry 3 to 4 minutes. Add carrots, onion, chai pow yu, and snow peas. Cover and cook 2 minutes more, then serve.