Ingredients

• 1 cup white or jasmine rice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon Asian chile sauce (such as Sriracha)
• 2 teaspoons cornstarch
• 2 tablespoons sesame oil
• 4 scallions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 1-inch piece ginger, peeled and finely chopped
• 4 ounces shiitake mushrooms, stemmed and chopped
• 4 ounces snow peas
• 1 14-ounce package soft tofu, drained and cut into 1-inch cubes
• Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.

Instructions

1. Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
2. Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
3. Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
4. Photograph by Antonis Achilleos