Ingredients

• 1 block of extra firm tofu, cubed
• Hot cooked rice

Marinade

• 1 tbsp cornstarch
• 1/2 tsp ground ginger
• 1 tbsp dry sherry or water
• 1 tsp soy sauce

Sauce

• 1 tbsp cornstarch
• 2 tsp soy sauce
• 2 tsp vegan Worcestershire sauce
• 1/2 cup water
• 1/4 cup ketchup
• 3 tbsp oil
• 1 cup celery, diagonally sliced
• 1 green pepper, cut into 1” wedges
• 1 medium onion, cut into wedges
• 2-3 tsp curry powder
• 2 cups cherry tomatoes, halved

Yield: 6 servings

Combine all of the marinade ingredients and add the tofu. Let stand 15 minutes.

Prepare the sauce. Combine cornstarch, soy sauce and vegan Worcestershire sauce in a small bowl. Stir in water and ketchup, set aside.

Heat large skillet until hot. Add 1 tbsp oil and heat until it ripples. Stir fry celery, green pepper and onion for 1 minute. Remove vegetables from pan and keep warm. Heat remaining 2 tbsp oil and stir in curry powder. Add tofu and marinade. Stir fry 3 minutes. Stir in tomatoes, reserved sauce and cooked vegetables.

Cook until sauce bubbles and thickens and vegetables are thoroughly heated, stirring constantly. Serve with hot cooked rice.