Ingredients:

2 tablespoons kratiam (garlic), sliced thinly
2 tablespoons khing (ginger), julienned thinly
2 tablespoons phrik ki nu daeng (red birdseye chilies), julienned
2 tablespoons phrik ki nu (green birsdweye chilies), julienned
¼ cup of hom daeng (shallots/purple onions) sliced thinly
¼ cup of bean sprouts
¼ cup of snow peas
¼ cup mooli (Chinese white radish),sliced thinly
¼ cup water chestnuts, sliced
¼ cup prik yuet (Thai sweet chilies),sliced
¼ cup sliced mushrooms
¼ cup of cauliflower florets
¼ cup of broccoli florets
¼ cup of asparagus tips
2 cups of fried tofu
2 tablespoons light soy sauce
2 tablespoons of dark sweet soy sauce
2 tablespoons of mushroom soy sauce
1 tablespoon of corn starch, dissolved in a little water
freshly ground black pepper to taste

Methods:

Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half “height-wise” to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic,ginger and chilies (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts,and stir fry for about a minute,then add the cornstarch and continue to stir fry for a further minute. Add the bean sprouts,stir very briefly to warm them,but not cook them, and then serve with steamed white rice.