Plum Ginger Tofu

Sauce

• 2/3 cup plum sauce (available at any asian market, and most international grocery sections)
• 1/2 cup corn syrup (I sub half honey)
• 2 Tbs soy sauce
• 1 garlic clove, minced
• 2 tsp chicken concentrate (available in little packets at Trader Joe's, or 2 bouillon cubes will suffice)

Everything else

• 16-19 oz firm tofu, cubed
• 1 can sliced water chestnuts
• 1 can bamboo shoots
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3/4 tsp minced fresh ginger
  
• 2-3 Tbs vegetable oil

1. In a skillet heat the olive oil over medium heat.
2. Add the tofu, and cook until golden brown, 7-12 minutes.
3. Add the water chestnuts, bamboo shoots, carrots, ginger and peas, and continue cooking.
4. In a separate container, mix the plum sauce, corn syrup, soy sauce, garlic and chicken concentrate.
5. Add the sauce to the skillet, and cook until the sauce is heated through.
6. Serve with rice noodles or white rice.