Tofu Shiitake Spicy Stir-Fry

• 14 ounces firm tofu, Cut into one-inch cubes
• 2 -3 tablespoons peanut oil (I use unrefined peanut oil, yum!)
• 1 large garlic clove, Grated
• 1 sweet onion, such as Oso Sweet, Empire Sweet
• 4 -5 bunches baby bok choy, about 1 pound, Cut into 1/2-inch pieces, leaves chopped coarsely
• 10 -12 fresh shiitake mushrooms, stems trimmed even with cap, each cut into quarters, sixths if larger mushroom
• 1/2 cup carrot, Julienned (I cut baby carrots lengthwise)
• 2 -3 tablespoons dark soy sauce
• 2 -3 teaspoons sugar, to taste
• 1/4 teaspoon cayenne pepper (Use your own discretion!)

1. In large non-stick skillet, heat peanut oil over medium-high heat.
2. Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
3. Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
4. Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
5. Remove the tofu and onions onto a plate.
6. Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
7. Serve with steamed rice.

firm tofu, peanut oil, garlic, sweet onion, choy, shiitake mushrooms, carrot, soy sauce, sugar, cayenne pepper

Taken from www.food.com/recipe/tofu-shiitake-spicy-stir-fry-204827 (may not work)