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Tofu and Spring Vegetable Stir-Fry
Ingredients
  • 3 tablespoons vegetable oil
  • 1 pkg extra-firm tofu cut in½-inch (1 cm) wide strips
  • ⅔ cups no-salt-added vegetable broth
  • 1 tablespoon sodium-reduced soy sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons cornstarch
  • 3 green onions sliced (white and light green parts separated)
  • 2 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 3 cups sugar snap peas (about 250 g), trimmed
  • 2 cups stemmed shiitake mushrooms (about 115 g)
  • 3 cups chopped napa cabbage
  • 2 teaspoons sesame oil
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