Sauce: 14 oz vegetable broth
1/4 cup low-sodium soy sauce
1 1/2 Tbs cornstarch
2 Tbs hoisin sauce
1 1/2 tsp sugar
1 tsp fresh ginger, peeled and grated
1/2 tsp crushed red pepper
1/2 tsp dark sesame oil
3 garlic cloves, minced
Stir-fry:
1 1/2 Tbs canola oil, divided
1/2 lb extra-firm tofu, drained and cut into 1-inch cubes
2 cups pre-sliced button mushrooms
2 cups sliced shiitake mushroom caps (about 3 ounces)
1 cup snow peas, trimmed
1/2 cup red bell pepper strips
8 oz can sliced water chestnuts, drained
2 cups sliced oyster mushroom caps (about 4 ounces)
3/4 cup green onions, sliced in 1" pieces
2 bags brown boil in bag rice
To prepare sauce, combine first 10 ingredients, stirring well with a whisk. Heat 1 tablespoon canola oil in a large nonstick skillet over high heat. Add tofu; cook until lightly browned, turning occasionally. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to wok; sauté 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; sauté 1 minute. Stir in broth mixture, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Gently stir in tofu right before serving. Serve over rice.
Servings: 5