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1
Cut the tofu into dominoes and drain between paper towels.
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2
In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil.
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3
Remove 1 tablespoon to a small bowl and stir in the cornstarch.
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4
Stir until it has dissolved.
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5
Have all the ingredients within arms length of your 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 of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes.
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8
Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
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9
Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds.
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10
Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts.
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11
Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender.
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12
Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated.
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13
Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed.
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14
Remove from the heat and serve with quinoa or rice.
