Tofu Pad-Thai Veggie Stir Fry

This dish is not Thai, nor Chinese. I just like to think its "Deewanese" :) Because it is a little crazy with everything I just threw in terms of the sauce and seasoning. Basically, whatever I could find! All the spices and seasoning are "according to taste", so here goes:

• 1 14-16 oz packet of Medium/Firm Tofu
• 225g uncooked Pad Thai noodles
• 1 large red onion
• 5 cloves of garlic
• 1 ¾ inches of ginger
• 3 serrano chilies
• ¼ cup Soy Sauce (I use Maggi Soy Sauce Seasoning)
• 1 tbsp Chinese 5 Spice
• ½ jar Mango-Lime marinade (this gives a little sweet & sour taste. You can use another sauce if you like!)
• 2 tbsp Asian plum sauce
• 1 lb stir-fry vegetables (any kind, fresh or frozen)

1. Open the packet of tofu, drain the water out, and pat dry on kitchen paper.
2. Cube the the tofu - approx ¾ inch cubes.
3. Lightly fry in a little oil, so that all the sides are crispy. Set aside
4. Boil some water in a large pot. Switch off and add the Pad-Thai noodles. Follow the packet instructions (approx 3-5 mins), then drain (add cold water, leave for a few minutes then drain again)
5. Cube in onions into ½-¾ inch pieces
6. Peel and slice the garlic so that its 1/16-inches thick
7. Peel and julienne the ginger
8. Slice the serrano chilies into ½ inch pieces
9. Add a little oil in a wok once heated, add in the onion, garlic, ginger, and chillies. allow to cook for 2-3 mins until the onions are just a little tender (but still have their shape)
10. Add in the soy sauce, and Mango-Lime (or other sauce) and plum sauce
11. Add the vegetables, and mix and allow to cook. If these are frozen, then just add in the frozen vegetables. (You don't want to overcook the vegetables, they should still hold their shape.)
12. Add in the Tofu, mix so that the pieces are at the bottom of the pan, and the tofu can start absorbing some of the juice. (You may need to add in some more soy sauce or sauce, if the dish is dry.
13. When the vegetables are cooked, add in the pad thai noodles and toss gently, so that all the strands are coated, mixed in well with the vegetables and tofu.

This dish tastes even better the following day! Yummy!