Veggie and tofu stir fry

Ingredients

• 14 Ounce Tofu Water packed extra firm
• 1 Tbsp Canola Oil Divided
• 1/4 Tsp Black pepper
• 3 1/2 Teaspoons Cornstarch Divided
• 3 Green onions Large cut into 1 inch pieces
• 3 Garlic cloves Sliced
• 1 Tbsp Ginger Julienne-cut
• 4 Baby book Choy Small quartered lengthwise
• 2 Carrots Large peeled and julienne cut
• 1 Cup Snow peas Trimmed
• 2 tablespoons Shaoxing Dry sherry as sub
• 1/4 Cup Vegetable broth
• 2 Tbsp Reduced-sodium soy sauce
• 1 Tbsp Hoisin sauce
• 1 Tsp Dark sesame oil

Instructions

1. 1. Cut tofu into 4 equal pieces. Place on paper towels and cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally
2. 2. Heat large wok/skillet over high heat. Add 1 1/2 teaspoons of canola oil and swirl to coat.
3. 3. Combine tofu, pepper, and 2 tsp of cornstarch in a medium bowl. Toss to coat
4. 4. Add tofu to pan and stir fry for 8 minutes, turning brown on all sides
5. 5. Remove tofu with slotted spoon and place in medium bowl
6. 6. Add onions, garlic, and ginger to pan stir frying 1 minute. Remove from pan and add to tofu
7. 7. Add remaining canola oil to pan, swirling to coat. Add book Choy,stir frying for 3 minutes, add carrots stir frying for 2 minutes, add snow peas and stir fry for 1 minute. Add shaoxing cooking for 30 seconds. Stir in tofu mixture
8. 8. Combine remaining cornstarch, broth, and remaining ingredients in a small bowl, whisking. Add mixture to pan and cook for 1 minute