Heat 1 tablespoon of oil in a large skillet or wok over medium-heat. Add the tofu and sauté until golden brown. Transfer paper towels to drain.
Add additional oil to the skillet if necessary, and stir-fry the ginger, and chilies to release their fragrance, about 2 to Stir in the soy sauces and increase the heat to high.
Add the reserved tofu and all the vegetables except the bean stir-fry for 1 minute.
Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.
Add the bean sprouts, stirring briefly to warm them.
Serve over rice.
Serves 4–6 as a main course
If your vegetable bin ends up looking like mine, with a bit of this and a bit of that, this is the recipe for you. You can follow the ingredient list precisely, or substitute to your heart's desire.