Ingredients
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1 teaspoon cornstarch
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2 tablespoons low sodium soy sauce
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2 teaspoons fresh ginger, minced
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2 teaspoons thai chili sauce
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2 garlic cloves, minced
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1 teaspoon sesame oil
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3 tablespoons canola oil, devided
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1 (14 ounce) package extra firm tofu, drained and cut into cubes
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1 lb bok choy, cut into 11/2 pieces
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2 cups sliced fresh shiitake mushrooms
Instructions
- Whisk together cornstarch and 1 tsp.water in bowl.
- Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
- Heat 1 Tbs. canola oil in large skillet over medium high heat.
- Stir-fry tofu7 minutes, or until golden brown.
- Transfer to plate.
- Add 1 Tbs. oil to pan.
- Stir-fry bok choy 4 minutes, transfer to plate.
- Add remaining 1 Tbs. oil to pan.
- Stir-fry mushrooms 2 minutes or until tender.
- Return tofu and bok choy to pan.
- Stir in soy sauce mixture and stir-fry 1 minute until hot.