Gingered Vegetable Tofu Stir-Fry

Ingredients

• 3 teaspoons vegetable oil
• 5 garlic cloves, minced
• 3 green onions, minced
• 1 tablespoon minced ginger
• 4 tablespoons low sodium vegetable broth
• 2 tablespoons dry sherry
• 2 tablespoons low sodium soy sauce
• 2 tablespoons black bean garlic sauce
• 2 teaspoons sugar
• 1 1/2 teaspoons dark sesame oil
• 1 head bok choy, cut into 1/2 inch pieces, leaves shredded
• 8 ounces snow peas
• 1 cup frozen corn, thawed
• 10 radishes, trimmed and quartered
• 8 ounces baked teriyaki tofu, cut into 1/2 inch cubes

Directions

1. 1

   Heat 1 tsp oil in large nonstick skillet or wok over medium-high heat, add garlic, green onions and ginger, cook 1 minute stirring often.

2. 2

   Add broth, sherry, soy sauce, black bean sauce, sugar, and sesame oil in in the skillet and simmer then remove from heat and pour into small bowl.

3. 3

   Heat remaining 2 teaspoons vegetable oil in same pan over medium-high heat. Add bok choy stalks and cook, stirring 1 minute.

4. 4

   Add snow peas and cook stirring 1 minute or until vegetables are crisp-tender and bright green.

5. 5

   Add bok choy leaves and pinch salt into skillet; cook, tossing gently until leaves are wilted, 1 to 2 minutes.

6. 6

   Add corn, radishes, tofu and sauce; tossing gently until warmed through.

7. 7

   Serve immediately.