Tofu Vegetable Stir-Fry Recipe

Name: Tofu Vegetable Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 servings
Ingredients: 1 bag (750 g) Arctic Gardens Ying-Yang Stir Fry vegetables; 1/4 cup (50 mL) sodium-reduced soy sauce; 1 tbsp (15 mL) rice vinegar; 1 tbsp (15 mL) hoisin sauce; 2 tsp (10 mL) cornstarch; 1 pkg (330 g) extra-firm tofu; 2 tbsp (30 mL) vegetable oil; 3 cloves garlic, minced; 1 tbsp (15 mL) minced gingerroot; Pinch hot pepper flakes; 2 tsp (10 mL) sesame oil; 2 green onions, thinly sliced

Ingredients

1 bag (750 g) Arctic Gardens Ying-Yang Stir Fry vegetables
1/4 cup (50 mL) sodium-reduced soy sauce
1 tbsp (15 mL) rice vinegar
1 tbsp (15 mL) hoisin sauce
2 tsp (10 mL) cornstarch
1 pkg (330 g) extra-firm tofu
2 tbsp (30 mL) vegetable oil
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
Pinch hot pepper flakes
2 tsp (10 mL) sesame oil
2 green onions, thinly sliced

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4-6 servings

Instructions

In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (45 mL) water; set aside.
Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.
Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.
Add Ying Yang Stir Fry vegetables; stir fry for 2 minutes. Add 1 tbsp (15 mL) water; cover and steam for 4 minutes. Add tofu and soy sauce mixture; bring to boil and stir until thickened and vegetables are tender, about 1-1/2 minutes. Stir in sesame oil and green onions.

Dinner