Stir-fry with shiitake mushrooms, peas, and tofu

Ingredients:

• 1 cup jasmine rice or long grain rice
• 120 g shiitake mushroom caps, chopped
• 120 g sugar snap peas
• 400 g tofu, drained and cut into small cubes
• 4 green onions, separate the white and green parts and cut into rings
• 1 (2 - 2.5 cm) piece of ginger, peeled and finely chopped
• 6 tablespoons soy sauce
• 2 tbsp. balsamic vinegar
• 1 tablespoon hot Asian chili sauce (such as Sriracha)
• 2 tsp cornstarch
• 2 tbsp. sesame oil
• 2 cloves garlic, finely chopped

Preparation:

1. Prepare rice: Bring a saucepan of salted water to a boil. Add the rice and cook for the amount of time indicated on the package. Drain.
2. Meanwhile, prepare the sauce: In a small bowl, combine soy sauce, vinegar, Asian hot sauce, cornstarch, and a glass of boiled water. Stir until smooth. Let it steep.
3. Prepare stir-fry: In a wok or large skillet, cook the garlic, white parts of the green onions, and ginger root over high heat, stirring constantly, until softened, about 30 seconds.
   
   Add shiitake mushrooms and continue to cook, stirring constantly, until softened, about 3 minutes.
   
   Add sugar snap peas and cook, stirring, for another 30 seconds.
4. Prepare tofu: Add the prepared sauce to the stir-fry and stir, bring to a boil. Add tofu and fry Cook over medium heat, stirring occasionally, until the sauce thickens, about 2 minutes. Sprinkle the dish with chopped green onions.
5. Fluff the rice with a fork and divide among the servings. Top with the stir-fry and drizzle with the sauce.