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1
Drain and dry tofu slices on paper towels.
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2
In a small bowl, combine 1 tablespoon soy sauce, rice wine and stock.
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3
Combine salt and sugar in another small bowl.
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4
In another bowl, dissolve cornstarch or arrowroot in 2 tablespoons stock or water; stir well.
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5
Have ingredients within reach of pan.
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6
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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7
Swirl in 1 tablespoon oil by adding it to the sides of the pan or wok and swirling, then add tofu and stir-fry until lightly colored, 1 to 2 minutes.
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8
Add remaining soy sauce; stir-fry until no liquid is visible in pan.
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9
Remove tofu to a plate.
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10
Swirl in remaining oil; add garlic and ginger, and stir-fry for no more than 10 seconds.
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11
Add carrots and white and light green parts of onions or scallions; stir-fry for 1 minute.
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12
Add salt, pepper and sugar; toss together and add soy sauce mixture.
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13
Stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
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14
Return tofu to wok along with sesame seeds and stir-fry for 30 seconds.
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15
Stir cornstarch or arrowroot slurry and add it to pan along with cilantro and onion greens.
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16
Stir until everything is lightly glazed and remove from heat.
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17
Serve with hot grains or noodles.
