Triple-Mushroom Stir-Fry With Tofu

• Sauce:
• 1 1/4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1/4 cup low-sodium soy sauce
• 1 1/2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons hoisin sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon grated peeled fresh ginger
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dark sesame oil
• 3 garlic cloves, minced
• Stir-fry:
• 1 1/2 tablespoons canola oil, divided
• 1/2 pound extrafirm tofu, drained and cut into 1-inch cubes
• 2 cups presliced button mushrooms
• 2 cups sliced shiitake mushroom caps (about 3 ounces)
• 1 cup snow peas, trimmed
• 1/2 cup red bell pepper strips
• 1 (8-ounce) can sliced water chestnuts, drained
• 2 cups sliced oyster mushroom caps (about 4 ounces)
• 3/4 cup (1-inch) slices green onions
• Remaining ingredient:
• 5 cups hot cooked long-grain rice

1. To prepare sauce, combine first 10 ingredients, stirring well with a whisk.
2. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to pan; saute 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; saute 1 minute. Stir in broth mixture, tofu, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Serve over rice.

vegetable broth, soy sauce, cornstarch, water, hoisin sauce, sugar, fresh ginger, red pepper, dark sesame oil, garlic, canola oil, button mushrooms, shiitake mushroom, snow peas, red bell pepper, water chestnuts, oyster mushroom, green onions, remaining ingredient, rice

Taken from www.myrecipes.com/recipe/triple-mushroom-stir-fry-with-tofu (may not work)