Tofu Stir-Fry

This is a fun meatless dinner idea I adapted from the Everyday Food Blog. Tofu doesn't have much flavor on it's own but soaking it in a delicious marinade makes it very tasty. I didn't have any snow peas in the fridge so I substituted some fresh organic green beans, same great crunch. I made alittle extra of the marinade to add at the table as needed. Tasty!

Recipe:
Ingredients (serves 4)
* 1 pound firm tofu
* 2 tablespoons reduced-sodium soy sauce, plus more for serving
* 1 tablespoon rice vinegar
* 1 teaspoon toasted sesame oil
* 1 tablespoon canola oil
* 1 small onion, diced
* 9 ounces button mushrooms, quartered
* 1 large red bell pepper, ribs and seeds removed, cut into 1-inch squares
* 1/4 pound snow peas, trimmed (or green beans, trimmed and cut into thirds)
* 5 paper-thin slices fresh ginger
* 1 teaspoon cornstarch dissolved in 2 teaspoons cold water
* cilantro, chopped for garnish (optional)

Directions
1. Slice the tofu block lengthwise in half; slice each half into 8 rectangles. Arrange on a paper towel-lined baking sheet; top with more paper towels and another baking sheet. Refrigerate 2 hours or at least 20 minutes.
2. Transfer tofu to a shallow dish. In a bowl, whisk together soy sauce, vinegar, and sesame oil with 1 tablespoon water; pour over tofu. Marinate 5 minutes (reserve marinade).
3. Heat a 12-inch nonstick skillet over high heat. Cook tofu until golden, 2-4 minutes per side. Set tofu aside.
4. Stirring often, cook onions, mushrooms and bell peppers in skillet over high heat until golden, 5 minutes. Add peas (or green beans) and ginger; cook 1 minute. Add marinade and cornstarch mixture, stir to combine. Cook until heated through. Season with soy sauce as desired. Serve with Jasmine rice, top with tofu and garnish with cilantro.