Tofu Stir-Fry With Snow Peas And Mushrooms

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Ingredients

For the sauce:

3/4 cup chicken or vegetable broth

3 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

2 teaspoons sugar

2 Tablespoons corn starch

For the stir-fry:

3-5 Tablespoons vegetable oil, divided

1/3 cup corn starch

1 block (14 ounces) extra-firm tofu, cut into 1-inch cubes

10 ounces baby bell or white button mushrooms, wiped clean and quartered

8 ounces snow peas, ends trimmed

3 cloves garlic, minced

1 Tablespoon minced ginger

6-8 spring onions, roots removed and cut into 2-inch strips

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