Spicy Tofu and Vegetable Stir-fry

Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 4  tablespoons  corn oil
• 1 (1 lb) package firm tofu, cut into 1 inch cubes
• 1⁄2 cup cornstarch
• 1  bunch green onion, sliced
• 1  cup snow peas, trimed and sliced
• 1⁄2 lb mushroom, sliced
• 2  carrots, peeled and sliced
• 12  large shrimp (optional)
• 1  poblano pepper, sliced
• 1⁄4 cup rice vinegar
• 1⁄4 cup  sweet and sour sauce
• 1  dash  hot sauce (I use Frank's, or more to taste)

Directions

1. Put cornstarch in pie pan.
2. Add tofu and coat on all sides.
3. Heat 2 TB oil in pan over medium-high heat.
4. Add tofu and cook until brown (be careful it turns very easily).
5. Remove and transfer to bowl.
6. Add remaining 2 TB oil to pan.
7. Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
8. Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
9. Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
10. Add sauce mixture and tofu to pan and cook 5 minutes longer.