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Makes 3 servings.
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Prep: under 5 min (assuming prepared stir-fry sauce).
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Cooking: about 6 min
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I've based this stir-fry recipe primarily on pantry items, making it a great fallback dish to prepare on a night when it feels as if there's nothing to eat in the house.
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The only fresh item you really need is the tofu itself, and which can be stored in the freezer for up to three months.
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(Since frzn tofu soaks up sauce, you may need to add in a bit more.)
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Fresh ginger and scallions are nice additions, but strictly optional.
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To make the seasoned tofu, in a wok or possibly large skillet, combine 1/4 c. stir-fry sauce, the ginger (if using), tofu, and scallion bulbs (if using).
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Bring to a boil, cover, and cook over medium heat for 4 min, stirring occasionally Toss in the straw mushrooms, corn, and scallion greens (if using) plus sufficient additional stir-fry sauce to coat the vegetables and give the dish a vibrant taste.
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Cover and cook over high heat till piping warm, 1 to 2 min.
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Serve the stir-fry on rice.
