This recipe is slightly adapted from the Cooking Light Annual Recipes 2001 cookbook. I serve this over white rice, but choose the "bed" of your preference.
3 T. tomato paste
1.5 T. rice vinegar
1.5 T. soy sauce (or shoyu or tamari), plus additional sauce, to taste, for the tofu
1.5 t. curry powder
1/2 t. salt
scant 1/4 t. freshly-ground black pepper
1 lb. Chinese-style tofu (NOTE: Tofu has a more desirable texture if it has been frozen for 24 hours, then thawed before use. Plan ahead.)
1/4 c. canola oil, separated
1 large onion, peeled and sliced into wedges
1 c. chopped celery
2 bell peppers, chopped (any color)
1 c. frozen sugar snap peas in their pods or snow peas
1/2 head cabbage, thinly sliced (any kind - green, red, Savoy, or Napa)
1/2 c. water
If desired, choose a "bed" (e.g. I use white rice.) for the stir-fry, and prepare that food according to package instructions.
Combine the first 6 ingredients in a small bowl and set aside.
Squeeze as much water as possible from the tofu, then cut it into 1/2-inch cubes. Place the cubes in a large non-stick skillet over medium-high heat and cook until water is no longer sizzling out of the tofu. Drizzle soy sauce, to taste, over the tofu cubes. Drizzle 2 T. canola oil around the edge of the pan, and stir the tofu to coat. Cook until the tofu is browned on one side, toss again, and cook until the tofu is browned on a second side. Remove from heat and set aside.
In a large stir-fry pan, heat the remaining 2 T. canola oil over medium-high heat. Add the onion and stir-fry for a minute or two. Add the celery, bell pepper, and peas, and stir-fry for another 5 minutes. Add the cabbage, and stir-fry until crisp-tender. Add water and tomato paste mixture, and stir to coat the vegetables. Remove from heat, stir in the tofu, and serve over the "bed" of your choice (e.g. rice).