vegetable and tofu stir-fry

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/2 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger root, finely chopped
• 1 (16 ounce) package tofu, drained and cut into cubes
• 1/2 cup water
• 4 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch dissolved in
• 2 tablespoons water
• 1 carrot, peeled and sliced
• 1 green bell pepper, seeded and cut into strips
• 1 cup baby corn, drained and cut into pieces
• 1 small head bok choy, chopped
• 2 cups fresh mushrooms, chopped
• 1 1/4 cups bean sprouts
• 1 cup bamboo shoots, drained and chopped
• 1/2 teaspoon crushed red pepper
• 2 medium green onions, thinly sliced diagonally

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• in a large skillet, heat oil over medium-high heat. stir in onions and cook for one minute. stir in garlic and ginger, and cook for 30 seconds. stir in tofu, and cook until golden brown
• stir in carrots, bell pepper and baby corn, cooking for 2 minutes. stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. remove from heat.
• in a small saucepan, combine water, rice vinegar, honey, and soy sauce, and bring to a simmer. cook for two minutes, then stir in cornstarch and water mixture. simmer until sauce thickens. pour sauce over vegetables and tofu. garnish with scallions.