Tofu Stir-Fry With Chinese Vegetables

• 12 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
• 14 cup minced green onion (about 4)
• 14 teaspoon black pepper

1. Heat oil in a deep saute 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.

canola oil, garlic, fresh gingerroot, bok choy, shiitake mushroom caps, extra firm tofu, sesame oil, bean sprouts, soy sauce, hoisin sauce, green onion, black pepper

Taken from www.food.com/recipe/tofu-stir-fry-with-chinese-vegetables-474027 (may not work)