Stir-Fry Vegetables with Tofu

  • 4 servings
  •  30 mins
  •  20 mins
  •  10 mins

Ingredients

  • 2/3 cup vegetable or chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 1 teaspoon dark sesame oil
  • 2 tablespoons Mazola® Corn Oil
  • 1 tablespoon minced fresh ginger
  • OR 1 teaspoon ground ginger
  • 2 cloves garlic
  • 6 ounces shiitake mushrooms sliced
  • 1 red bell pepper seeded and chopped
  • 1/4 pound (4 ounces) snow peas trimmed
  • 1 can (14 ounces) baby corn drained (optional)
  • 15 ounces firm tofu drained and cut into /-inch cubes
  • Hot cooked rice

Instructions

Stir vegetable broth, soy sauce, sugar, corn starch and sesame oil in a small bowl; set aside.

Heat oil in wok or large skillet over medium-high heat. Add garlic and ginger; stirring constantly, cook 30 seconds. Add mushrooms and stir fry 2 minutes. Add red bell pepper and snow peas; stir fry 2 minutes.

Stir soy sauce mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Add tofu and simmer 1 minute longer, stirring gently. Serve with rice.