1 (14-ounce) package water-packed extra-firm tofu, drained
1 tablespoon canola oil, divided
1/4 teaspoon black pepper
3 1/2 teaspoons cornstarch, divided
3 large green onions, cut into 1-inch pieces
3 garlic cloves, sliced
1 tablespoon julienne-cut ginger
4 small baby bok choy, quartered lengthwise
2 large carrots, peeled and julienne-cut
1 cup snow peas, trimmed
2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
1/4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
1 tablespoon hoisin sauce
1 teaspoon dark sesame oil