Name: Tofu-Vegetable Stir-Fry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 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

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.
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.
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.
Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Tofu-Vegetable Stir-Fry

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