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Heat canola oil in a large wok over high heat, and stir-fry tofu for 3 minutes or until tofu is golden-brown.
Add the mushrooms and sweet peppers and continue cooking for 2 minutes.
Add green onions, garlic, and ginger, and cook 1 minute longer.
Add hoisin sauce and heat for 1 minute.
Combine all the sauce ingredients (except the cornstarch) in a small bowl and then pour into the wok. Simmer about 2 minutes until the tofu is well coated with the sauce.
Add the dissolved cornstarch. Simmer 1 more minute or until sauce thickens.
Serve with basmati rice.
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