Tofu-Vegetable Stir-Fry

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

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.