Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

• 1 tsp. cornstarch
• 2 Tbs. low-sodium soy sauce
• 2 tsp. minced fresh ginger
• 2 tsp. Thai chile sauce, such as sriracha
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. sesame oil
• 3 Tbs. canola oil, divided
• 1 14-oz. pkg. extra-firm tofu, drained and cut into bite-sized cubes
• 1 lb. bok choy, cut into 1 1/2-inch pieces
• 2 cups sliced fresh shiitake mushrooms

1. Whisk together cornstarch and 1 tsp.
2. water in bowl.
3. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
4. Heat 1 Tbs.
5. canola oil in large skillet or wok over medium-high heat.
6. Stir-fry tofu 7 minutes, or until golden brown; transfer to plate.
7. Add 1 Tbs.
8. oil to pan.
9. Stir-fry bok choy 4 minutes; transfer to plate.
10. Add remaining 1 Tbs.
11. oil to pan.
12. Stir-fry mushrooms 2 minutes, or until tender.
13. Return tofu and bok choy to pan.
14. Stir in soy sauce mixture, and stir-fry 1 minute, or until hot.

cornstarch, soy sauce, fresh ginger, chile sauce, garlic, sesame oil, canola oil, extrafirm tofu, bok choy, shiitake mushrooms

Taken from www.vegetariantimes.com/recipe/stir-fried-shiitake-mushrooms-with-tofu-and-bok-choy/ (may not work)