Tofu and Veggie Stirfry

I make variations of this, either with oyster/soy sauce and fresh ginger ("Chinese") or with that Glico Japanese Curry that you can buy in stores (try it, it's really good!), but use any flavouring you would normally for a stirfry.

1 block firm/extra firm tofu
1 onion, diced
2-3 cloves garlic, minced
variety of cut veggies (I like carrots, broccoli, cauliflower, water chestnuts, celery, green beans, WHATEVER)
cornstarch to thicken if desired

After trial and error, I like to slice the tofu into pieces a few mm thick, then about 4cm long by 2 cm wide. Basically, bite sized.  Fry the pieces first in a bit of veg oil and seasoning with salt and pepper on both sides. Frying first gives the tofu a crispy and chewy texture (for even chewier, freeze tofu as soon as you get it home, then thaw - it will have a texture very similar to chicken).

First fry the onions and garlic until soft, fry tofu in another pan and remove.  Add veggies and flavour with sauce or curry of your choice, when the veggies are almost to the tenderness you like, add the tofu and combine.  Serve on rice or noodles.  If serving with the soft noodles you buy in the grocery store, add the noodles into the big pot with all the veggies and tofu and toss together to get the sauce all up in that.