Vegetable Stir-fry with Tofu

INGREDIENTS

1 tablespoon vegetable oil
12 ounces firm tofu, well drained and cut into bite-size pieces
1 teaspoon minced garlic
1 cup thinly sliced carrots
1 cup bean sprouts
1 (14-ounce) can baby corn, drained and cut in half crosswise
½ cup HOUSE OF TSANG® SZECHUAN SPICY™ Stir Fry Sauce
4 cups cooked white rice
2 tablespoons chopped green onions

DIRECTIONS

1. In wok or large skillet, heat oil; add tofu and garlic. Stir-fry 4 minutes or until golden on all sides.
2. Add carrots; stir-fry 1 minute longer. Add bean sprouts; stir-fry 1 minute more. Stir in corn and stir-fry sauce.
3. Cook until heated thoroughly. Spoon stir-fry over rice; sprinkle with onions.