1-2 tablespoons vegetable oil

2 cups bite-sized tofu pieces

2 tablespoons minced garlic

2 tablespoons grated ginger

4 tablespoons seeded and sliced Thai chilies

4 tablespoons soy sauce

2 tablespoons dark sweet soy sauce

1 small onion, sliced

¼ cup snow peas

¼ cup thinly sliced celery

¼ cup water chestnuts

¼ cup bite-sized pieces bell pepper

¼ cup sliced mushrooms

¼ cup cauliflower florets

¼ cup broccoli florets

¼ cup asparagus tips

1 tablespoon cornstarch, dissolved in a little water

¼ cup bean sprouts

Rice, cooked according to package directions

• 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.