Stir-Fried Shiitake Mushrooms
with Tofu and Bok Choy

1		teaspoon		cornstarch
2		tablespoons		soy sauce
2		teaspoons		minced fresh ginger
2		teaspoons		Thai chile sauce
4		cloves		garlic, minced (2 tsp,)
1		teaspoon		sesame oil
3		tablespoons		canola oil, divided
1		14-ounce		package extra firm tofu, drained and cut into bite sized pieces
1		pound		bok choy, chopped
2		cups		sliced fresh shiitake mushrooms

1. Combine cornstarch and 1 teaspoon water.  Add soy sauce, ginger, chile sauce, garlic, and sesame oil.  Set aside. 2. Heat 1 tablespoon oil in large skillet or wok over medium-high heat.  Stir-fry tofu for 7 minutes, or until golden brown; transfer to plate.  Add 1 tablespoon oil to pan.  Stir-fry bok choy 4 minutes; transfer to plate. 3. Add remaining 1 tablespoon oil to pan.  Stir-fry mushrooms 2 minutes, or until tender.  Return tofu and bok choy to pan. Stir in soy sauce mixture, and stir-fry 1 minute or until hot and sauce thickens.