Tofu Stir-fry with a Light Asian Sauce

Here is a simple stir-fry with a twist for fun.  I usually make my stir-fries no hassle: quickly sauteed tofu and veggies, sprinkled with a bit of soy sauce.  But, when I have time (an extra five minutes) or the gumption, I will make this slightly thickened sauce.  It adds a bit more flavor, but it is also nice to have a sauce that coats the veggies and sticks to them as you eat your dish.  It makes for a nice, light meal.  Hope you enjoy it!

Tofu Stir-fry with a Light Asian Sauce

Ingredients:

2 Tbs. canola oil
2 pkgs. water-packed, extra-firm tofu
1 cup sugar snap peas
1 red bell pepper, julienned
2 stalks of celery, sliced diagonally
1 Tbs. fresh ginger, peeled and chopped small
2 tsp. sesame oil
2 cups broth
2 Tbs. soy sauce
2 Tbs. corn starch

Jasmine rice

Directions:

Heat canola oil in a large pan over medium heat.  Drain and slice the tofu into small rectangles.  When oil is hot, add the tofu to the pan.  Cook for about ten or fifteen minutes, stirring occasionally, until the tofu starts to brown. Add the peas, bell pepper celery and ginger.  Turn the heat down to medium and cook for another five minutes.  Sprinkle the sesame oil over the ingredients and stir.  In a small bowl, whisk together the broth, soy sauce and corn starch.  Pour in the pan, and stir well.  Cook for another five minutes or so, until the sauce thickens.  Stir frequently.   When bubbling and thickened, turn off heat.  Can add more soy sauce to taste, if desired.  Serve over jasmine rice.  Feeds five hungry vegans several times a year.