Tofu and Sweet Pepper Stir Fry

1 package extra firm tofu, cut into bite-sized sticks
1 red pepper, cut into 1-inch pieces
1 yellow pepper, cut into 1-inch pieces
1 medium onion, sliced
1/4 head cabbage, cut into 1-inch pieces
2 carrots, thickly sliced
3 stalks celery, sliced on a bias
2 cloves garlic, chopped
1/2-inch fresh ginger, chopped

Sauce ingredients:
1/4 cup chicken broth
1/4 pale dry sherry
2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
1Tbsp sugar
1 Tbsp sesame oil
1/2 tsp hot chili paste with garlic

1 Tbsp corn starch

Whisk together the sauce ingredients in a small bowl.  pour about a tablespoon of the sauce into another small bowl and whisk together with the corn starch. 

Heat a few tablespoons canola or peanut oil in a wok until almost smoking.  Add the peppers, onion, cabbage, celery and carrots.  Stir fry for about 6-8 minutes, until the veggies are very hot and just beginning to soften.  Toss in the garlic and ginger and cook another minute or two.  Set veggies aside in a bowl.

Heat another tablespoon oil in the wok and stir fry the tofu until browned on all sides. Stir carefully so as not to break up the tofu pieces.  Return the veggies to the wok and fold everything carefully together, as the veggies re-heat.  Form a well in the center of the veggies with your spatula and pour in the sauce. Bring to a boil quickly and stir in the whisked corn starch mixture.  Toss the thickening sauce with the veggies gently together to mix well.

Tip stir fry into a serving platter and top with sesame seeds or sunflower seeds, or both.

Serves 4.