Tofu red cabbage stir fry

[bif]

http://cookingwiththemark.blogspot.com

Ingredients
1 tub extra firm tofu, drained and chopped
3 stalks celery, chopped on the diagonal
1 carrot, shaved with a pealer
1 onion, chopped
2 c mushrooms. sliced
1/4 head red cabbage, chopped
2 green onions, chopped
1 t grated ginger

Sauce
1/2 c dry sherry
1/4 c reduced sodium soy sauce
1 T ketchup
1 T Hoisin sauce
black pepper1
T sesame oil

Thickener
2 T corn starch dissolved into 1 cup water


For basmati rice:
1 c basmati rice
Water

Directions
Pour rice in a pot. Cover with water to the depth of one knuckle over top of rice. (I know it sounds strange, but trust me on this.) Bring water to a boil and cook until tiny wells begin to form. Then turn to lowest setting, cover and simmer for exactly 15 minutes. Don't take the top off while cooking. After 15 minutes, turn off heat and let rice absorb remaining water for exactly 5 minutes. Then fluff up rice and serve.

For the stir fry: In a large non-stick trying pan heat up some vegetable oil and over high heat, cook tofu until nicely brown and crispy. Remove and place on paper toweling . Then in the same pan, cook onions until soft. Add cabbage and cook for 5 to 10 minutes. Add ginger and cook for a minute or two. Then add remaining ingredients except for green onions and cook for about 10 minutes, uncovered. Pour sauce into pan, mix well, then add thickener, raise heat until stir-fry sauce is nicely thickened and serve over basmati rice. Top with green onions. Sesame seeds and ground peanuts are also tasty toppings.