Tofu Kow with Vegetables

Ingredients

• 16 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
• 1 Tbsp light soy sauce
• 1 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 1 Tbsp cornstarch
• 4 oz snow peas or pea pods
• 8 oz bok choy, cut into bite-size pieces
• 4 oz sliced water chestnuts
• 1/2 oz dried black mushrooms, soaked and sliced
• 1 oz dried lily flowers, soaked and trimmed
• 1/4 oz dried cloud ears, soaked and cut into pieces
• 2 oz sweet red bell pepper, cut into strips
• 2 Tbsp neutral oil
• 3 garlic cloves, minced
• 2 Tbsp cornstarch
• 3 Tbsp water
• 2 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 2 Tbsp vegetarian oyster-flavored mushroom sauce

Directions

1. Toss the tofu with the soy sauce, rice wine, sesame oil, and 1 tablespoon cornstarch. Let stand for 15 to 30 minutes.
2. Heat the oil in a wok or large skillet. Stir-fry the garlic and tofu for 30 seconds.
3. Add the black mushrooms, water chestnuts, bok choy, lily flowers, and cloud ears. Cover and cook 2 to 3 minutes, stirring once.
4. Add the red pepper and snow peas; stir-fry 1 minute.
5. Whisk the remaining cornstarch with the water, sesame oil, white pepper, and vegetarian oyster-flavored mushroom sauce. Add to the pan and toss until the gravy is glossy and thickened.