Tofu Stir-fry With Chinese Vegetables

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1/2 tablespoon canola oil
• 1 garlic clove, minced
• 1 tablespoon fresh gingerroot, grated
• 4 cups bok choy, coarsely chopped
• 1 cup shiitake mushroom caps, sliced
• 350 g extra firm tofu, drained, dried off and cut into 1/2-inch cubes
• 1 teaspoon toasted sesame oil
• 284 g bean sprouts (about 2 1/2 cups or 1 bag)
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1/4 cup minced green onion (about 4)
• 1/4 teaspoon black pepper

Recipe

• 1 heat oil in a deep sauté pan over medium-high temperature.
• 2 add garlic, ginger, bok choy and mushrooms; stir-fry over medium-high heat until bok choy is wilted, about 3 minutes.
• 3 add the tofu cubes and sesame oil; cook, browning tofu on all sides, then add the bean sprouts and cook 1 minute, stirring often.
• 4 stir in soy sauce, hoisin sauce, scallions and pepper and heat through.