Veggie and Tofu Stir-fry

This colorful and quick-cooking main dish is full of flavor from a sesame-ginger sauce. The combination of bok choy, carrots and snow peas provides vitamins, phytonutrients and dietary fiber. Be creative with using different vegetables or protein sources such as chicken, shrimp or tempeh to customize the recipe. Serve with brown rice, quinoa or soba noodles to complete the entree.Serves4Ingredients1 14-oz. package water-packed, extra-firm tofu, drained1 tbsp canola oil, divided1/4 tsp black pepper3 1/2 tsp cornstarch, divided3 green onions, cut into 1-inch pieces3 cloves garlic, minced1 tbsp fresh ginger, grated8 oz. baby bok choy, quartered lengthwise1 cup carrots, shredded1 cup snow peas, trimmed1 tbsp rice vinegar1/4 cup vegetable broth2 tbsp soy sauce, preferably reduced sodium1 tbsp hoisin sauce1 tsp sesame oilInstructionsCut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels in a straner over the sink; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.Heat a large wok or skillet over high heat. Add 1 1/2 teaspoons canola oil to pan; swirld to coat. Combine tofu, black pepper and 2 teaspoons cornstarch in a medium bowl; toss to coat. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.Make sauce: Combine 1 1/2 teaspoons cornstarch, rice vinegar, vegetable broth, soy, sauce, hoisin sauce, sesame oil in a small bowl. Stir with a whisk until well combined. Set aside.Add onions, garlic and ginger to pan; stir-fry 1 minute. Remove from pan; add to tofu.Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add bok choy; stir-fry 2 minutes. Add carrots and snow peas; stir-fry 2 additional minutes.Return tofu mixture to skillet with sauteed vegetables. Pour sauce mixture over tofu and vegetables. Cook over medium heat until slightly thickened (about 1 minute).Source