Black Bean Vegetable Stir Fry

• 1 block extra-firm tofu, cut into bite-sized pieces
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 sweet pepper, chopped
• 1 cup mushrooms, thickly sliced
• 1/2 cup snow peas
• 1/2 cup baby corn
• 1/2 cup bean sprouts
• 2 tbsp olive oil  

Marinade:

• 1 cloves garlic, minced
• 1 tsp ginger, minced
• 3 tbsp black bean sauce
• 1 tsp lemon juice
• 1 tbsp soy sauce
• 2 tsp balsamic or rice vinegar
• 1 tbsp water

1. Combine all the sauce ingredients in a small bowl.
2. Heat 1 tbsp olive oil in a large wok. Add the garlic and the tofu and cook until the pieces are starting to brown, making sure to turn often so all sides get cooked.
3. Put in one tablespoon of the sauce and toss to coat the tofu evenly. Put the tofu mixture aside in a bowl.
4. Heat the remaining olive oil in the wok. Add the sweet pepper and mushrooms and cook until starting to soften. Add in a tablespoon of sauce and toss to coat evenly. Add the snow peas and baby corn and cook for an additional 2 minutes. Add in the bean sprouts and another tablespoon of the sauce. Toss to coat evenly. Add the tofu mixture back in and stir everything together, heating for an additional minute.
5. Serve immediately with a side of brown rice.