Gingered Vegetable Tofu Stir-Fry

• 3 tsp. vegetable oil
• 5 cloves garlic, minced (1 Tbs. plus 2 tsp.)
• 3 green onions, minced
• 1 Tbs. minced fresh ginger
• 4 Tbs. low-sodium vegetable broth
• 2 Tbs. dry sherry
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. black bean garlic sauce
• 2 tsp. sugar
• 1 1/2 tsp. dark sesame oil
• 1 large head bok choy (about 1 1/2 lb.), stalks cut into 1/2-inch pieces, leaves shredded
• 8 oz. snow peas
• 1 cup frozen corn, thawed
• 10 radishes, trimmed and quartered
• 8 oz. baked teriyaki tofu, cut into 1/2-inch-cubes

1. Heat 1 tsp.
2. oil in large nonstick skillet or wok over medium-high heat.
3. Add garlic, green onions and ginger, and cook 1 minute, stirring often, until fragrant.
4. Add broth, sherry, soy sauce, black bean sauce, sugar and sesame oil.
5. Bring to a simmer, then remove from heat and pour into small bowl.
6. Heat remaining 2 tsp.
7. vegetable oil in same pan over medium-high heat.
8. Add bok choy stalks and cook, stirring, 1 minute.
9. Add snow peas and cook, stirring, 1 minute, or until vegetables are crisp-tender and bright green.
10. Add bok choy leaves and pinch of salt to pan.
11. Cook, tossing gently, until leaves just wilt, 1 to 2 minutes.
12. Add corn, radishes, tofu and sauce, tossing gently until warmed through.
13. Serve immediately.

vegetable oil, garlic, green onions, fresh ginger, vegetable broth, sherry, soy sauce, black bean garlic sauce, sugar, dark sesame oil, choy, snow peas, frozen corn, radishes, teriyaki tofu

Taken from www.vegetariantimes.com/recipe/gingered-vegetable-tofu-stir-fry/ (may not work)