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
4 TBS Hoisoin sauce
4 TBS. rice vinegar
¼ cup soy sauce
1 cup water
Feel free to cook the veggies longer if you like them more tender.