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1
Wrap tofu in clean cotton kitchen towel.
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2
Place heavy weight on top i.e.
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3
plate or cutting board weighted with heavy juice can.
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4
( I don't usually bother to press my tofu but doing so should improve the results).
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5
Set aside for 30 minutes to allow excess water to drain from tofu.
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6
Dice tofu into 1 inch cubes.
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7
Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.
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8
Toss tofu cubes with combined oil.
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9
Coat a large nonstick wok or frying pan with the cooking spray.
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10
Place on medium-high heat and add oil.
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11
Swirl to coat.
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12
Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes).
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13
Once browned, remove and set aside.
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14
Add carrots and stir-fry until almost tender (about 5 minutes).
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15
Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.
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16
Stir-fry until veggies are tender (3 to 5 minutes).
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17
Return tofu to pan.
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18
Add soya sauce and cook for 1 minute.
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19
Serve over the hot rice.
