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Tofu-Vegetable Stir-Fry

Make: 4 servings

Ingredients

1 cup white or jasmine rice

3 tablespoons low-sodium soy sauce

3 tablespoons hoisin sauce

2 tablespoons balsamic vinegar

1 tablespoon Asian chile sauce (such as Sriracha)

2 teaspoons cornstarch

2 tablespoons sesame oil

4 scallions, sliced (white and green parts separated)

2 cloves garlic, minced

1 1-inch piece ginger, peeled and finely chopped

4 ounces shiitake mushrooms, stemmed and chopped

4 ounces snow peas

1 14-ounce package soft tofu, drained and cut into 1-inch cubes

Directions

1. Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
2. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
3. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.

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