Szechuan Tofu with Cauliflower

INGREDIENTS

12 oz

extra-firm tofu, drained and cut into 3/4-in. cubes

3 tbsp

cornstarch, divided

2 tbsp

canola oil

1 cup

unsalted vegetable stock, divided

3 tbsp

reduced-sodium soy sauce

1 tbsp

sherry vinegar

1 1/2 tsp

hoisin sauce

3 cups

cauliflower florets

2 cups

thinly diagonally sliced celery

garlic cloves, thinly sliced

1 1/2 tbsp

unsalted ketchup

1/2 tsp

crushed red pepper

1/2 cup

thinly sliced green onions