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| 1 | 1-lb block of firm tofu; weighted to get rid of some of the water, then cut into one inch cubes |
| 1/2 Tasse | water |
| 2 Esslöffel | Chile garlic paste; available any Asian market |
| 1 Esslöffel | cornstarch |
| 1 Esslöffel | Dry sherry or chinese cooking wine |
| 2 Teelöffel | soy sauce |
| 1/4 x ca. 450 g | Mushrooms; cut into quarters |
| 5 | Green onions; (scallions) chopped up, one inch chops |
| 3 | Stalks of celery; same chop as onions |
| 1 | Green bell pepper; cut into about one inch chunks |
| 2 | Red jalapenos; seeded and cut into 1/2 inch pieces |
| 2 Esslöffel | Peanut or vegetable oil |
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Heat one tbls oil to sizzle, in a wok, and stir fry the tofu pieces until all lightly browned, remove from wok, and set aside. Mix the chile paste, water, cornstarch soy sauce and sherry or cooking wine in a small bowl and set aside. Heat remaining oil to sizzle in the wok and stir fry all the vegetables at once, for about 2 minutes, then add the chile mixture, stir around until well mixed and a little thickened, then carefully mix in the reserved tofu, and any liquid that accumulated with it. Sprinkle with sesame oil, and serve with Thai rice, Vegetable fried rice, Indonesian fried rice, and enjoy! Doug in Bc
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