Miso Polenta With Spring Vegetables

Ingredients

• ¾ cup polenta (not quick-cooking)
• 2 Tbsp. white miso
• Kosher salt
• 1 bunch spring onions or scallions
• 2 Tbsp. vegetable oil, divided
• ½ (14-oz.) block firm tofu, drained, patted dry, torn into bite-size pieces
• 4 oz. shiitake mushrooms, stems removed, caps sliced if large
• 3 garlic cloves
• ½ cup shelled fresh peas (from about ½ lb. pods) or frozen peas, thawed
• 8 oz. sugar snap peas, strings removed
• 2 Tbsp. black bean garlic sauce
• Toasted sesame seeds (for serving)

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