Just loooove spicy tofu

This is a riff on the Dragon Calamari from India Joze long ago. Although not everyone is fond of cilantro, there are a number of dishes where it is an essential ingredient -- leave it out and there is diminishment. This is one of those dishes.

Fiery Tofu

1/2 C vegetable stock

2 T rice wine vinegar

1 T fish sauce

2 jalapenos, minced (adjust amount depending on how spicy you like your food)

3 cloves garlic, minced

1 T ginger, minced

2 T mint, chopped

1 T cilantro, chopped

1 T scallions, chopped

2 T water

1 T cornstarch

2 T vegetable oil (canola or peanut oil)

4 shiitake mushrooms, sliced

1 small red onion, sliced

8 oz bamboo shoots, sliced

1 C chopped beet greens

1 lb tofu

1. Mix together vegetable stock, vinegar, fish sauce, jalapenos, garlic, ginger, mint, cilantro, and scallions.
2. In a small bowl, mix together water and cornstarch.
3. Heat oil in wok.
4. Add onions, bamboo shoots, mushrooms, and beet greens to wok, stir for about 1 minute.
5. Add tofu, stir gently to mix.
6. Add stock mixture and stir.
7. As soon as stock begins to boil, add cornstarch mixture and stir until it thickens.
8. Serve with rice and Spring Onion Jam (from Friend in Cheeses) or similar, if you can get it or make it.