It'd been a while since I'd made stir-fry. I think stir-fries are all about the sauce. This sauce was spicy and delicious and would work with any number of other veggie combination.
2 Tbs soy sauce
2 tsp minced fresh ginger
2 tsp Thai chile sauce, such as sriracha
2 cloves garlic, minced
1 tsp sesame oil
3 Tbs canola oil, divided
1 14-oz pkg. extra firm tofu, drained and cut into bite-sized cubes
1 lb box choy, cut into 1 1/2 inch pieces
2 cups sliced fresh shiitake mushrooms
Whisk together cornstarch and 1 tsp water in a bowl. Whisk in soy sauce, ginger, chile sauce, garlic, and sesame oil.
Heat 1 Tbs, canola oil in large skillet or wok over medium-high heat. Stir-fry tofu until golden brown; transfer to plate. Add 1 Tbs. canola oil to wok. Stir fry bok choy 4 minutes; transfer to plate.
Add remaining 1 Tbs. oil to wok. Stir-fry mushrooms for 2 minutes, or until tender. Return tofu and bok choy to wok. Stir in soy sauce mixture, and stir-fry 1 minute or until hot.