Stir-Fry Vegetables with Tofu

Name: Stir-Fry Vegetables with Tofu
Total time: 22 min
Yield: 4 servings
Ingredients: 2/3 cup vegetable OR chicken broth; 3 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon Fleischmann's® 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 1/2-inch cubes; Hot cooked rice

Beginner • 4 servings • 22 min

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.

Ingredients

2/3 cup vegetable OR chicken broth
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Fleischmann's® 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 1/2-inch cubes
Hot cooked rice

Method

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.