Luntiang Lunes: Stir Fry Tofu With Vegetables

Same month last year, my eldest son's school required us parents to prepare vegetables for our children's pack lunch.That was two weeks straight in line with the nationwide celebration of Nutrition Month. Same goes this year.
Here is one of the easy dish I made for Luntiang Lunes and Nutrition Month. I followed exactly Panlasang Pinoy's recipe: Stir Fry Tofu With Vegetables. My children loved it so did Mr. A. : )

Ingredients: heavily adapted from Panlasang Pinoy   
   

•     14 ounces extra firm tofu, cubed
•     1 medium carrot, sliced
•     1/2 lb snow peas
•     1 medium onion sliced
•     1/2 lb crimini mushrooms, sliced
•     1/2 tablespoon cornstarch diluted in 1/2 cup vegetable broth
•     1 cup vegetable oil
•     1 tablespoon soy sauce
•     Salt and pepper to taste

Cooking Procedure:

1.     Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside.
2.     Heat a pan and pour-in 1 tablespoon cooking oil.
3.     Sauté onion.
4.     Add the fried tofu and stir-fry for 3 minutes.
5.     Add all the vegetables and stir fry for 3 to 5 minutes.
6.     Put-in soy sauce, salt, and pepper.
7.     Pour-in vegetable broth with cornstarch. Cook until the sauce thickens.
8.     Transfer to a serving plate.
9.     Serve. Share and enjoy!

Note: I added more mushrooms and my tykes loved it more.
Thank you once again Panlasang Pinoy for this recipe. : )