1 package firm tofu, pressed to reduce moisture
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon finely chopped fresh ginger
1 tablespoon cornstarch
6 small new red potatoes, cut into 1/2-inch slices
1 small carrot, peeled and cut into 1/4-inch slices
1 small green pepper, diced
1 can water chestnuts, diced
1/4 pound green beans, trimmed
1 small japanese eggplant, diced
1/4 pound snow peas, trimmed
2 broccoli crowns, cut into florets
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 medium onion, thinly sliced
2 tablespoons curry powder
1 medium tomato, cut into 1/2-inch wedges
1 tablespoon soy sauce
1 teaspoon sugar
Preheat the oven to 400 degrees F. Place a 2-quart clay pot or heavy casserole with a cover in the oven to heat.
Cut the tofu into 1-inch cubes. In a bowl, combine the salt, pepper, ginger, and cornstarch. Toss the tofu with the cornstarch mixture and set aside.
Bring 2 cups water to a boil in a saucepan over high heat. Add all the vegetables except broccoli, cover, and cook 2 minutes. Drain and set aside.
Heat a nonstick skillet or wok over high heat until hot. Add the vegetable oil and the tofu; stir and cook until lightly browned, about 1 minute. Add the garlic, onion, curry powder, and tomato and stir-fry 1 minute. Add the vegetables (exceept broccoli), soy sauce, and sugar and continue to stir until well mixed.
Turn off the heat and transfer the mixture to the preheated clay pot. Cover the clay pot and return to the preheated oven for 15.
Add broccoli and bake 3-5 minutes more.