2-3 potatoes, peeled and cubed
2-3 carrots, peeled and rollcut
150 g firm tofu, cubed
3 green onions, diced
4-6 garlic, diced
3-5 chilies, diced
1 cup vegetable soup stock
3-4 tbsp oil
1 tbsp corn starch, mixed with 3 tbsp water
Salt and pepper, to taste
1. Heat oil in a pan to medium high, and add in the garlic, chili. potatoes, and carrots.
2. Add in salt and pepper, mix around, and add in the soup stock. Bring to a boil. Add a little more water if necessary.
3. Turn heat down low enough for a simmer, and cook until the veggies are soft.
Add in the starch water and mix until the sauce is thickened. Then add in the green onions, mix around, and serve.