1/3 cup low-sodium teriyaki sauce
3 tablespoons spicy stir-fry sauce
2 teaspoons cornstarch
4 tablespoons olive oil, divided
2 cups Vegetable Stir-Fry (frozen)
1 pound tofu, cut into bite-size cubes
Combine teriyaki sauce, stir-fry sauce and cornstarch in a small bowl. Set aside.
Heat 3 tablespoons oil in a wok or skillet over high heat.
Add vegetables and stir-fry for 5-7 minutes, or until tender.
Remove vegetables from the pan.
Heat remaining 1 tablespoon oil in the pan, add tofu and cook for 2 minutes.
Add sauce mixture and vegetables to the pan, stir to combine and cook until heated thoroughly.
Makes 3-4 servings.