Stir-Fried Potatoes and Tofu

Potatoes are a food that I enjoy, especially fries or commonly known as French fries. I just do not eat them often because so much oil is used to fry the potatoes to make them crispy and delicious. That is the part that I often have to think twice about and often deprive myself of them. The Vietnamese cuisine also has a very popular dish that is beef sautéed with potatoes, called "khoai tây xào thịt bò”. I do not like to use  beef in the daily diet, so I took the recipe to make this dish and substitute tofu for beef in this dish. This dish is also a favorite dish that most Buddhist temples’ kitchens serve to guests who visit the temple for special occasions. Instead of fried potatoes, I have devised another way for better facilities and it is baked the potatoes in the oven  before stir-fried them. In this way, my fried potatoes turn out to be very good nutritionally for health-conscious people.

Ingredients:
1 large potato, peeled and sliced 1/2 inch thick and cut into thin strips
4 oz. firm tofu
100 grams fresh mushrooms, quartered
1/2 pound total of bok choy, broccoli, and carrots, cut up
1/2 white onion, cut into wedges
1 small tomato, cut into 8 wedges
2 garlic cloves, minced 
3 green onions, cut into 2 inch lengths
Oil for stir frying
Stir fry sauce ingredients:
1/2 cup water
1 tsp oyster sauce (mushroom sauce can be substituted for the vegan diet)
1 tsp sugar
2 tbs soy sauce
1/2 tsp salt
1 tsp cornstarch
Garnish with fresh chopped cilantro

Directions:
Preheat oven to 400°. Arrange potato on a baking tray. Spray potatoes strips with cooking spray and bake until brown.

Heat oil in a wok and fry tofu on both sides until golden brown. Remove and let cool before slicing lengthwise into strips about 1/4 inches wide.

Bring a pot of water to boil and blanch the vegetables. Start with the carrots (wait until water boils again) and then add the broccoli and bok choy. Drain under cold running water to preserve the bright green colors.

Combine the sauce ingredients in a small bowl.
Wipe off the wok and add 2 tbs of oil into wok. Add garlic, stir, and then add the onions and stir briefly (just enough to coat them with oil).

 Cook the mushrooms until wilted. Add baked potatoes and tofu. Stir briefly.

Add tomato and sauce.

Bring to boil and add vegetables.

 Cook and stir for a few minutes or until well combined. Pour onto serving plate and sprinkle with cilantro and black pepper.