Tofu Stir-Fry

3-1/2  ounces		tofu, cubed extra-firm
1  teaspoon		dark sesame oil
1  tablespoon		reduced sodium soy sauce
1  teaspoon		rice vinegar
1  teaspoon		hoisin sauce
1  tablespoon		water
1/2  teaspoon		cornstarch
1  teaspoon		canola oil
1/2  teaspoon		freshly grated ginger
1  cup		shredded green cabbage
1/2  cup		sliced carrots

Tip: Click on the ingredient links to learn the nutritional information for all the Tofu Stir-Fry ingredients. The serving size for any ingredient in Tofu Stir-Fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Drain sliced tofu on a paper towel for 5-10 minutes.

Combine sesame oil, soy sauce, vinegar, hoisin, and water (pour 1 Tbsp of this sauce over tofu and toss to coat)

Add cornstarch to remaining sauce, stir to combine and set aside.

Heat canola oil in a nonstick skillet wok over med-high heat

Add tofu and cook for 6-7 minutes until golden, transfer tofu to a bowl .

Add ginger, remaining sauce, broccoli, carrots, and cabbage to skillet and cook for 5 minutes until broccoli is just tender.

Return tofu to pan, toss well, and serve