Salmon with Tofu

• 10 ounces skinless salmon fillet
• 1 teaspoon finely chopped fresh ginger
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper
• 3 teaspoons cornstarch, divided
• 14 ounces firm tofu
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• ½ cup Chicken Broth
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• ¼ cup fresh or frozen peas
• ¼ cup chopped green onions

Cut the salmon fillet into ¾-inch chunks. In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.

Cut the tofu into ½-inch diced pieces. Place on a paper towel to absorb the water and set aside.

In a small bowl, mix the soy sauce and hoisin sauce.

In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.

Heat a wok or skillet until hot. Add the vegetable oil, garlic, salmon, and tofu. Stir-fry for about 1 minute. Add the peas and soy sauce mixture. Continue to stir for 2 minutes. Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.

Add the green onions and stir for 10 seconds. Remove from the pan and serve immediately.