The amounts here can be adjusted to your taste and needs. This makes a big batch.
1 container, extra firm tofu, baked (recipe below)
2 TBS olive oil
2 TBS minced, fresh ginger
4-6 carrots peeled and sliced
1 large bunch of broccoli, rinsed and cut into small florets (slice the stem too and add it)
1 8 ounce container sliced mushrooms
2 cups (or 1 small bag) sugar snap peas
1 1/2 cups thawed, shelled edamame
1 bunch bok choy or 2–3 bunches baby bok choy, chopped and rinsed
1 can of baby corn, drained
3 TBS Hoisoin sauce
3 TBS. rice vinegar
¼ cup soy sauce
1 cup water
- Mix together the hoisin sauce, soy sauce, rice vinegar and water and set aside.
- Add the olive oil and ginger to a 5 quart sauté pan. Turn heat to medium – high.
- Once the ginger begins to sizzle, add the mushrooms and carrots and cook while stirring for a couple of minutes.
- Next add the broccoli and snap peas. Cook while stirring for another few minutes until they begin to turn bright green.
- This is where I add the sauce.
- Then add the thawed edamame, bok choy and baby corn and continue to cook for a few more minutes.
- Last, add the baked tofu. Remove from heat.
- Serve over cooked rice.
Feel free to cook the veggies longer if you like them more tender.