This recipe is my interpretation of a traditional Chinese dish that is usually made with chicken.
| 1 lb extra firm Chinese style tofu (not silken) | 1/4 t salt |
| 2 tablespoons soy sauce | 1/4 t crushed red pepper (or a bit more if you like it spicey) |
| 1 t corn starch | olive oil or canola oil (optional) |
| 1 T dry kosher sherry | 1 large green bell pepper |
| 1/2 t powdered ginger | one medium onion |
| 1/2 t sugar | 1/2 cup walnuts (or a bit more) |
Cut the onion in half the long way. Place the cut side down on the cutting board and cut each half into strips lengthwise. Wash and seed the green pepper and cut it into bit sized chunks. Cut the tofu into cubes and marinate in a sprinkling of soy sauce. In a small bowl, blend the 2 tablespoons soy sauce with the corn starch, blend in the sherry, ginger, sugar, salt, and crushed red pepper.
Now, heat a bit of olive oil up in a nonstick skillet or wok. Drain the tofu (you can save the soy sauce if you wish) and fry it until the cubes are browned, turning only occasionally to avoid damaging them. Take them out and set them aside. If you need to, add a bit more oil. Stir fry the onions and green pepper until they are both tender crisp (not limp and lifeless). Take them out and set them aside. Lightly toast the walnuts in a bit of oil, no more than 2 minutes until they are slighly golden. Return all the ingredients to the wok or skillet. Stir the seasoning mixture and pour over the ingredients in the skillet. Cook until thick and bubbly. If it is too thick, you can add a bit of water.
This serves 4. Serve over rice.