Marinated Fried Tofu

Gather the ingredients.

Drain the tofu.

While the tofu is draining, prepare the marinade. In a bowl, whisk together the rice vinegar, light and dark soy sauces, extra-virgin olive oil, garlic, Asian sesame oil, sugar, and chili paste. Cover and refrigerate while preparing and dry frying the tofu.

Cut the drained tofu into triangles about 1/2 inch thick. Dry-fry the tofu.

Remove the marinade from the refrigerator and pour into a large resealable plastic bag. Add the dry-fried tofu. Refrigerate overnight, turning the bag occasionally so that all the tofu is covered.

Next day, prepare the vegetables for stir-frying. Remove the tofu from the bag. Reserve the marinade.

Preheat a wok on medium-high heat. Add 1 tablespoon of peanut or vegetable oil. When the oil is hot, add the ginger slices and cook for a few seconds until fragrant. Add the onion and the mushrooms. Stir-fry for 2 minutes, adding Chinese rice wine if the vegetables begin to dry out.

Add the bell pepper. Stir briefly, then add the baby corn. Stir-fry for a minute, then add the tofu slices. Cook briefly, turning gently, to heat the tofu through.

Push the vegetables and tofu to the sides of the wok. Add the reserved marinade in the middle of the wok and bring to a boil. In a small dish, combine the cornstarch and water, and add to the boiling liquid, stirring quickly to thicken.

Stir to combine the sauce with the other ingredients. Taste and adjust seasoning as desired.

Serve and enjoy!