Stir-Fry Vegetables with Tofu

Ingredients

• 2/3 cup vegetable OR chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon Argo® Corn Starch
• 1 teaspoon dark sesame oil
• 2 tablespoons 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

Directions

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.