Stir-Fried Tofu With Vegetables - cooking recipe

Ingredients

1 small carrot, peeled
1 medium zucchini
1/2 medium red pepper
2 tablespoons peanut oil
6 1/2 ounces five-spice baked tofu, finely sliced
1 medium red onion, finely sliced
1 tablespoon julienned gingerroot
1/4 cup chinese shaoxing wine or 1/4 cup dry sherry
2 teaspoons white sugar
2 teaspoons light soy sauce
2 teaspoons malt vinegar
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
1 cup julienned scallion
2 tablespoons roasted sesame seeds

Preparation

Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
Transfer to a large bowl and serve immediately.