1 pack firm tofu
1 whole cauliflower, sliced
3 pieces zucchini, sliced
1 piece carrot, sliced/julienne
1 pieces celery stick, sliced
1 red bell pepper, sliced/julienne
1 can baby corn, drained
1 medium onion, sliced
5 pieces garlic cloves, minced
1 thumb size ginger, minced
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon corn starch
1 cup water
2 tablespoon olive oil
Dilute cornstarch in 1 cup of water. Add soy sauce, oyster sauce, sesame oil, salt and ground pepper. Set aside.
Brown tofu on both side. Allow to cool and slice in cubes. Set aside.
Using a wok heat olive oil. Saute ginger, garlic and onions.
Stir in the remaining vegetable. Stir fry for few minutes.
Add fried tofu. Stir fry for another 5 minutes in medium high heat.
Pour soy sauce/cornstarch sauce in the vegetables/tofu mixture.
Mix well and continue cooking for a minute or two. Remove from heat and serve.