Bok Choy-Tofu Stir-Fry

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Oxmoor House


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1 (14-ounce) package firm tofu

1 cup hot water

1/4 cup low-sodium soy sauce

1 1/2 tablespoons cornstarch

1 tablespoon sugar

1 teaspoon ground ginger

2 garlic cloves, minced

1 vegetable-flavored bouillon cube

3 tablespoons finely chopped unsalted, dry-roasted peanuts

2 teaspoons canola oil

Cooking spray

3/4 cup thinly sliced carrot

3/4 cup thinly sliced red bell pepper

4 cups coarsely chopped bok choy

1/2 (6-ounce) package frozen snow peas, thawed

3 cups hot cooked Chinese-style noodles or angel hair (about 6 ounces uncooked pasta)

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