Toss baby mushrooms, sweet potatoes, and fresh shoots in a hot wok, drop in a premade sauce, and you’ve got a super satisfying dinner that just happens to be totally veggie.
Allergen Note: Contains wheat, soy.
Remove the tofu from the packaging, place it between paper towels, and gently press to remove any excess moisture. Cut the tofu into large dice. Chop the sweet potato into pieces about ½-inch thick.
In a large frying pan or wok over medium-high heat, warm ¼ cup canola oil. Add the tofu and stir-fry until golden, about 5 minutes. Using a slotted spoon, transfer the tofu to a plate and set aside.
Return the pan to the heat, and warm 2 tablespoons canola oil. Add the shiitakes and stir-fry until they begin to brown, 5 minutes. Add the sweet potato and continue to cook until nearly tender, 8 minutes.
Return the tofu to the pan, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Season to taste with soy sauce. Fold in the pea shoots last, just until they wilt.
During the last few minutes of cooking, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the tofu stir-fry over. Serve warm, with sriracha for drizzling, if you like an extra kick.