Green Bean Shiitake Mushroom and Tofu Stir-Fry

• 1 package Tofu, 14-16 Ounce Size
• 3 Tablespoons Hoisin Sauce
• 2 Tablespoons Fish Sauce
• 4 Tablespoons Soy Sauce
• 1/2 cups Sweet Thai Chili Sauce
• 1 teaspoon Sesame Seed Oil
• 1 teaspoon Sesame Seeds
• 2 teaspoons Smooth Peanut Butter
• 1/2 teaspoons Sriracha Sauce
• 2 teaspoons Fresh Grated Ginger
• 2 cloves Diced Garlic
• 1 Diced Medium Onion
• 2 cups Steamed Green Beans
• 1 cup Sliced Shiitake Mushrooms
• 3 cups Broccoli Crowns
• 1 Tablespoon Water

1. Cut the tofu into bite sized chunks.
2. In a medium size bowl cover the tofu in the Hoisin sauce and set it aside to marinate.
3. Next, combine the fish sauce through Sriracha sauce in a small bowl and set aside.
4. Saute the ginger, garlic and onion in a large non-stick saute pan over medium heat, just until the onions are translucent.
5. Make sure to stir it and be careful not to burn the garlic and ginger.
6. Set this aside in a separate bowl.
7. Add green beans, mushrooms and broccoli crowns and the water into the pan.
8. Put the lid on and cook over medium-high heat for about 6-8 minutes.
9. When the beans are just tender, place them in the same bowl with the onion, garlic and ginger.
10. Next, Add the marinated tofu to the non-stick skillet and let that warm for about 3-4 minutes, gently stirring to brown all sides.
11. Again be careful to not let the Hoisin sauce burn.
12. Then, add in all the veggies and let that cook for a minute or two over high heat.
13. And lastly add in the fish/soy/chili sauce, allowing it to come to just a bubble before turning off the heat.
14. Serve the veggie stir-fry over brown rice, for a delicious meal.

hoisin sauce, fish sauce, soy sauce, sweet thai chili sauce, oil, sesame seeds, smooth peanut butter, sriracha sauce, ginger, garlic, onion, green beans, shiitake mushrooms, broccoli crowns, water

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/green-bean-shiitake-mushroom-and-tofu-stir-fry/ (may not work)