Stir-fried Tofu With Carrots and Red Peppers

• 12 ounces firm tofu, sliced about 1/4 inch thick
• 1 tablespoon soy sauce (low-sodium if desired)
• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons dark Asian sesame oil
• 1/4 to 1/2 teaspoon salt (to taste)
• 1/4 teaspoon ground pepper, preferably white pepper
• 1/4 teaspoon sugar
• 2 tablespoons peanut oil or canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
• 1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
• 1 cup thinly sliced mushrooms
• 1/4 cup thinly sliced scallions or minced red onion
• 1/4 cup coarsely chopped cilantro (optional)

1. Cut the tofu into 1/4-inch matchsticks and place them on paper towels.
2. Place another paper towel on top and prepare the remaining ingredients.
3. In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and the sesame oil.
4. Combine the salt, pepper and sugar in another small bowl.
5. Have all the ingredients within arms reach of your pan.
6. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
7. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu.
8. Reduce the heat to medium and stir-fry 1 to 2 minutes, until it begins to brown.
9. Add the garlic and ginger and stir-fry for no more than 10 seconds.
10. Swirl in the remaining oil and add the carrots, red pepper, mushrooms, and spring onion or red onion.
11. Turn the heat to high and stir-fry for 1 minute, or until the vegetables begin to soften.
12. Add the salt, pepper and sugar, toss together and add the soy sauce mixture.
13. Stir-fry for 1 to 2 minutes, until the vegetables are crisp-tender, stir in the cilantro and serve.

firm tofu, soy sauce, hsing rice wine, sesame oil, salt, ground pepper, sugar, peanut oil, garlic, ginger, carrot, red bell pepper, mushrooms, scallions, cilantro

Taken from cooking.nytimes.com/recipes/1013249 (may not work)