Tofu Vegetable Stir-Fry

By The Canadian Living Test Kitchen

Servings: 4

• 1/4 cup sodium-reduced soy sauce
• 1 tbsp each rice vinegar and hoisin sauce 
• 2 tsp cornstarch 
• 1 pkg extra-firm_tofu 
• 2 tbsp vegetable oil 
• 3 cloves garlic, minced 
• 1 tbsp minced gingerroot 
• Pinch hot pepper flakes 
• 2 carrots, thinly sliced on diagonal 
• 1-1/2 cups sliced stemmed shiitake mushroom caps 
• 1 cup snow peas, trimmed and cut diagonally in half 
• 2 green onions, thinly sliced 
• 2 tsp  sesame oil

Preparation:

In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.

Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate. 

Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds. 

Add carrots and mushrooms; stir-fry for 1 minute. Add 1 tbsp (15 mL) water; cover and steam until carrots are tender, about 3 minutes. 

Add snow peas, tofu and soy sauce mixture; bring to boil and boil, stirring, until thickened and vegetables are tender, about 1 minute. Stir in green onions and sesame oil.

Source - Canadian Living Magazine: February 2007