Veggie and Tofu Stir-Fry

Ingredients

• 4 small baby bok choy quartered
• 0.3 teaspoon pepper black
• 1 tablespoon canola oil divided
• 2 large carrots peeled
• 3.5 teaspoons cornstarch divided
• 1 teaspoon sesame oil dark
• 14 ounce extra tofu drained
• 3  garlic clove sliced
• 1 tablespoon ginger 
• 3 large spring onion cut into 1-inch pieces
• 1 tablespoon hoisin sauce 
• 2 tablespoons soy sauce 
• 2 tablespoons rice wine dry chinese ( rice wine)
• 1 cup snow peas trimmed
• 0.3 cup vegetable stock organic

Equipment

• bowl
• frying pan
• paper towels
• whisk
• wok
• slotted spoon

Directions

1. Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares.
2. Place tofu on several layers of paper towels; cover with additional paper towels.
3. Let stand 30 minutes, pressing down occasionally.
4. Heat a large wok or skillet over high heat.
5. Add 1 1/2 teaspoons canola oil to pan; swirl to coat.
6. Combine tofu, pepper, and 2 teaspoons cornstarch in a medium bowl; toss to coat.
7. Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides.
8. Remove tofu from pan with a slotted spoon; place in a medium bowl.
9. Add onions, garlic, and ginger to pan; stir-fry 1 minute.
10. Remove from pan; add to tofu.
11. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat.
12. Add bok choy; stir-fry 3 minutes.
13. Add carrots; stir-fry 2 minutes.
14. Add snow peas; stir-fry 1 minute.
15. Add Shaoxing; cook 30 seconds, stirring constantly. Stir in tofu mixture.
16. Combine remaining 1 1/2 teaspoons cornstarch, broth, and remaining ingredients in a small bowl, stirring with a whisk.
17. Add broth mixture to pan; cook until slightly thickened (about 1 minute).