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	EXPLOSIVE TOFU VEGGIE STIR FRY 8 oz. regular tofu, drained and cut into 1/2" cubes 1/4 cup vegetable stock 1 tsp. cornstarch 2 tsp. red chile paste 2 tsp. brown sugar 1 tbs. soy sauce 1 tsp. peanut oil 4 tbs. safflower oil 3 cups mushrooms, stemmed and sliced 1 tbs. fresh ginger, peeled and minced 2 cloves garlic, minced 2 tbs jalapeño chile, minced 1/2 cup sliced red bell pepper 1/2 cup sliced scallions Feshly cooked rice Place a double layer of paper towels in colander. Place the tofu cubes onthe towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside. Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.
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