Tofu Veggie Hoisin Stir Fry

1 pkg extra firm tofu
1 red pepper, cut into bite-sized pieces
1 jalapeno pepper, diced
3 cups broccoli, cut into bite-sized pieces
1 cup snow peas
3 cloves garlic, minced
½-inch fresh ginger, minced

Sauce:
2 Tbsp Hoisin sauce
1 tsp sesame oil
1 Tbsp soy sauce
¼ cup pale dry sherry
½ tsp chili paste with garlic

1 Tbsp cornstarch
2 Tbsp cold water

While cutting the veggies, drain the tofu and wrap in a clean tea towel. Weigh down with a large can of tomatoes to extract as much moisture as possible. Meanwhile whisk together the sauce ingredients.

Stir fry the tofu in about 2 Tbsp canola oil, shaking often, until starting to brown. Remove to a bowl with a paper towel. Salt to taste. Next in the wok, stir-fry the peppers for about 2 minutes with a bit of canola oil. Add the broccoli and continue stir frying until the broccoli begins to glisten, heat through and soften a bit – about 3 minutes. Add snow peas and stir fry another 2 minutes. Remove veggies to a bowl.

Add a small amount of canola oil to the wok and add the garlic and ginger and cook, stirring constantly for about a minute. Add sauce and heat to bubbling on high heat. In a very small bowl, whisk together the corn starch and water. With brisk stirring, drizzle in a bit of the cornstarch mixture – only enough to just thicken the sauce. Return all the veggies and tofu to the wok and reheat everything through. Serve topped with sesame seeds on steamed short grain brown rice, for example.