Spicy Tofu And Vegetable Stir-Fry - cooking recipe

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)

Preparation

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