Tofu Stir Fry

I love this recipe. It is such a yummy, healthy meal that always satisfies me.

1 block firm or extra firm tofu
1 bunch baby bok choy
1 onion, cut into large chunks
1 carrot, cut into large chunks
1 c (or one small basket) whole shitake mushrooms
1 handful snow peas, roughly chopped
1 small head of broccoli
1/2 c white mushrooms, sliced
2 tbs hoisin sauce
1 tsp soy sauce
2 cloves garlic
1/2 tsp freshly grated ginger or 1/4 tsp ground ginger
1/2 tsp sugar
1 tsp water
black pepper to taste
1 tsp corn starch plus 1 tsp water

Slice the tofu into 4 chunks and press each chuck into paper towels to drain some of the water. Cut each piece into 1 inch cubes. Now, heat a non-stick pan over medium high heat and add a little olive oil. In batches, add the tofu and cook until browned on all sides.

In a wok, heat a little oil over medium heat. Add onions, carrots, and broccoli and cook until are softened. Add in mushrooms, snow peas, and bok choy and stir fry while you make the sauce.

In a small bowl combine hoisin, soy sauce, garlic, ginger, sugar, water, and pepper. Add to veggies and bring to a boil. Mix together corn starch and water and into veggies. Allow sauce to thicken and then add tofu. Stir to coat.

Serve with brown rice.