Tofu-Vegetable Stir-Fry

Ingredients

• 1 tablespoon asian chile sauce (such as Sriracha)
• 2 tablespoons balsamic vinegar 
• 2 teaspoons cornstarch 
• 2 cloves garlic minced
• 1 piece ginger peeled finely chopped
• 3 tablespoons hoisin sauce 
• 1 cup jasmine rice white
• 3 tablespoons soya sauce low-sodium
• 1 cup cook the rice as the label directs. meanwhile 
• 4  scallions white green separated sliced ( and parts )
• 2 tablespoons sesame oil 
• 4 ounces mushroom caps stemmed chopped
• 4 ounces snow peas 
• 14 ounce spicy tofu soft drained cut into 1-inch cubes

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Heat the sesame oil in a wok or large skillet over medium-high heat.
2. Add the scallion whites, garlic and ginger and stir-fry 30 seconds.
3. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes.
4. Add the snow peas and stir-fry 30 more seconds.
5. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes.
6. Sprinkle with the scallion greens.
7. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
8. Photograph by Antonis Achilleos