1 cup chicken or vegetable stock
1/4 cup tamari sauce
1 clove garlic, finely chopped
2 tbsp black bean sauce with garlic
1 1/2 tbsp honey
1 tbsp grated fresh ginger root
1 tbsp cider vinegar
1 lb firm tofu, cut into 1-inch (2.5-cm) cubes
2 cups broccoli florets
2 cups thinly sliced mushrooms
1 cup carrots, thinly sliced
1 cup celery, thinly sliced
1 cup onions, thinly sliced
1 cup bok choy, shredded
2 tbsp water
1 tbsp cornstarch
1 tbsp sesame oil
4 drops hot pepper sauce (optional)
1. In a large skillet or wok over medium heat, combine stock, tamari sauce, garlic, black bean sauce, honey, ginger and vinegar. Bring to a boil.
2. Add tofu and all vegetables; reduce heat and simmer about 5 minutes or until vegetables are tender crisp.
3. In a small bowl, combine water and cornstarch and stir in 2 tbsp (25 ml) hot liquid from wok; mix until smooth. Stir into vegetables; cook, stirring, about 2 minutes, until thickened and glazed.
4. Add sesame oil and hot pepper sauce. Serve at once.