Fun with Tofu

Time to clear out the vegetable compartment, and what better way to do so than to chop everything else and toss em all into a stir fry?

(Literally) Toss Everything In Stir Fry

½ package firm tofu, sliced
¼ cup green peas
1/3 medium sized carrot, cut into chunks
¼ small bell pepper, cut into strips
2 water chestnuts, peeled and sliced
1 small handful spinach, washed and de-stemmed
2 shiitake mushrooms, sliced thinly
3 pieces wood ear fungus, softened and sliced thinly
2 strips spring onion, sliced thinly
1 ½ tablespoons olive oil
½ teaspoon sugar
1 tablespoon soy sauce
½ teaspoon white pepper
¼ cup vegetable stock or water.
1 teaspoon cornstarch

1. Boil water in a pan over high heat and cook tofu, peas, carrot chunks and wood ear fungus for about 2 minutes. Remove from heat, drain water, and set aside.
2. In a pan, heat 1 tablespoon oil over moderate heat and fry tofu until both sides turn golden brown. Remove tofu from pan and set aside.
3. Heat 1 teaspoon oil in pan and fry spring onions until fragrant. Add bell pepper strips, and the rest of the vegetables in and stir fry until tender. Add tofu to the stir fry. Add soy sauce, sugar, and pepper to taste. Pour in vegetable stock and allow to simmer for half a minute. Stir in cornstarch until the sauce thickens.
4. Serve warm