Vegetable Stir-Fry with Tofu | Williams Sonoma

Name: Vegetable Stir-Fry with Tofu | Williams Sonoma
Total time: 50 min
Ingredients: 3/4 lb. firm tofu, drained; Cornstarch for dusting; 3 Tbs. canola oil; 2 to 4 garlic cloves, chopped; 1 Tbs. peeled and chopped fresh ginger; 1 carrot, sliced on the diagonal, or 3 or 4 small, slender carrots,<br> cut into 1 1/2-inch lengths; 1 red bell pepper, seeded and diced; 1 yellow onion, sliced lengthwise; 1 yellow squash, cut into 1/2-inch rounds and halved; 1/2 lb. sugar snap peas, strings removed; Salt, to taste; 1/4 to 1/2 tsp. Chinese five-spice powder; 3 to 4 Tbs. vegetable broth; 1 Tbs. sugar; 3 to 4 Tbs. hoisin sauce; Few dashes of soy sauce; Few dashes of chili oil; Few dashes of rice vinegar; 1/2 tsp. Asian sesame oil; 1 1/2 cups white rice, cooked according to package instructions

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Vegetable Stir-Fry with Tofu The secret to success with any stir-fry is to cook the ingredients quickly in hot oil over high heat, so always have everything

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Ingredients

3/4 lb. firm tofu, drained
Cornstarch for dusting
3 Tbs. canola oil
2 to 4 garlic cloves, chopped
1 Tbs. peeled and chopped fresh ginger
1 carrot, sliced on the diagonal, or 3 or 4 small, slender carrots,<br> &nbsp; cut into 1 1/2-inch lengths
1 red bell pepper, seeded and diced
1 yellow onion, sliced lengthwise
1 yellow squash, cut into 1/2-inch rounds and halved
1/2 lb. sugar snap peas, strings removed
Salt, to taste
1/4 to 1/2 tsp. Chinese five-spice powder
3 to 4 Tbs. vegetable broth
1 Tbs. sugar
3 to 4 Tbs. hoisin sauce
Few dashes of soy sauce
Few dashes of chili oil
Few dashes of rice vinegar
1/2 tsp. Asian sesame oil
1 1/2 cups white rice, cooked according to package instructions