by Gary Duke at Alley Oops 4 tablespoon Canola oil 10 ounces of tofu, drained and cut into bite sized pieces 1 tablespoon fresh ginger, grated 2 ears corn on the cob, cut off the cob 1 small onion, julienne sliced 1 bell pepper, julienne sliced 1/4 cup vegetable broth 2 tablespoons soy sauce 3 tablespoons red or rice wine vinegar 1/4 teaspoon crushed red pepper flakes 1/2 teaspoon garlic 2 cups rice, cooked 2 green onions, diced for garnish 1. In a cast iron skillet, heat 2 tablespoons of canola oil. Carefully add tofu to skillet and fry till golden brown, turning often. When tofu is brown remove from skillet and drain on a paper towel. 2. In same skillet, add the remaining oil (2 tablespoons), ginger, corn, onions and pepper, sauté for 2 or 3 minutes. 3. Return tofu to skillet and stir in the remaining ingredients (except rice). Bring everything to a boil, reduce heat and simmer for about 5 minutes. 4. Serve over cooked rice. Garnish with green onion.
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