Servings: 4

3 Tablespoons oil, divided 3 Tablespoons oil, divided
1 8-oz. container firm or extra firm tofu, drained and pressed with paper towels until very dry 1 8-oz. container firm or extra firm tofu, drained and pressed with paper towels until very dry
1 pound mixed vegetables: bell peppers, snow peas, baby bok choy, julienned carrots, cabbage, broccoli, etc - cut into bite-sized pieces 1-inch 1 pound mixed vegetables: bell peppers, snow peas, baby bok choy, julienned carrots, cabbage, broccoli, etc - cut into bite-sized pieces 1-inch
1/3 cup warm water ⅓ cup warm water
1/4 cup hoisin sauce ¼ cup hoisin sauce
3 Tablespoons Chines black vinegar (or 2 1/2 Tablespoons balsamic and 1/2 Worcestershire sauce) 3 Tablespoons Chines black vinegar (or 2 ½ Tablespoons balsamic and ½ Worcestershire sauce)
1/3 cup low sodium soy sauce ⅓ cup low sodium soy sauce
1/4 cup sherry ¼ cup sherry
2 teaspoons sesame oil 2 teaspoons sesame oil
1 Tablespoon minced garlic (3 cloves) 1 Tablespoon minced garlic (3 cloves)
1 Tablespoon minced ginger, about 1" fresh 1 Tablespoon minced ginger, about 1" fresh
cooked rice for serving cooked rice for serving

Heat 2 Tablespoons oil in 12-inch non-stick skillet or saute pan with lid over high heat.
When just beginning to smoke, add tofu in a single layer and let cook undisturbed until very browned - about 5 minutes.
Remove tofu to bowl.
Add remaining tablespoon oil to pan, add vegetables, stir to coat in oil and let cook undisturbed for about 2 minutes or until browning.
Reduce heat to medium low, carefully add ⅓ cup water, cover and cook for three minutes.
Add hoisin, vinegar, soy sauce and sherry to bowl with tofu and stir to combine.
Uncover vegetables and increase heat to medium high. Make a well in vegetables, add sesame oil, garlic and ginger and stir for 30 seconds.
Add tofu and sauce to pan and stir thoroughly into vegetables; cook just a minute or two until hot. Serve with rice.