In a medium skillet, heat 1 Tbsp. canola oil until shimmering. Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.
In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil. Add to skillet. Stir in chicken broth and bring to a simmer. Add peas and carrots and simmer 5 minutes. Gently stir in tofu.