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

1. Cook the rice as the label directs.
2. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
3. Heat the sesame oil in a wok or large skillet over medium-high heat.
4. Add the scallion whites, garlic and ginger and stir-fry 30 seconds.
5. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes.
6. Add the snow peas and stir-fry 30 more seconds.
7. Whisk the reserved soy sauce mixture and add it to the wok.
8. Bring to a simmer, then add the tofu.
9. Cook, stirring occasionally, until the sauce is thick, about 2 minutes.
10. Sprinkle with the scallion greens.
11. Fluff the rice with a fork and divide among bowls.
12. Top with the stir-fry and sauce.
13. Per serving: Calories 377; Fat 11 g (Saturated 2 g); Cholesterol 0 mg; Sodium 992 mg; Carbohydrate 58 g; Fiber 2 g; Protein 13 g
14. Photograph by Antonis Achilleos

white, soy sauce, hoisin sauce, balsamic vinegar, chile sauce, cornstarch, sesame oil, scallions, garlic, ginger, shiitake mushrooms, snow peas

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-vegetable-stir-fry-recipe.html (may not work)