1. Cube tofu into approximately 1 by 2 inch pieces. 2. Set on top of paper towels and press (not too hard, you don't want to mash the tofu) on the top with more paper towels to rid the tofu of excess moisture. 3. Mix: chili garlic sauce, minced garlic, 1 T sesame oil, soy sauce, rice vinegar, rice wine, ginger, and chicken/veg stock. 4. Add tofu into chili sauce mixture. Make sure all pieces are in contact with the liquid. Let soak for 15 to 20 minutes. 5. Put frying pan over med-high heat. Once pan has heated, add 1 T sesame oil. 6. Put marinated tofu in pan, brown all sides. 7. Remove tofu and set aside. 8. Add cornstarch slurry to remaining marinade, mix. (Add a few more tablespoons of soy sauce or rice wine or vinegar if necessary--you want this to be enough to eventually coat the vegetables as a light sauce). 9. Put mushrooms and peppers into frying pan. Stir constantly over high heat for 2 minutes. 10. Add green onion and napa cabbage. Stir constantly for 1-2 minutes. 11. Pour leftover marinade over vegetables, stir. Add browned tofu and chopped cilantro. When heated through, remove from heat. 12. Serve with rice. ---------------------------------------------------------------------------
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