Vegetable and Tofu Stir-fry
Ingredients
- 1 tablespoon vegetable oil
- ½ medium onion, sliced
- 1 tablespoon fresh ginger root, finely chopped
- 2 cloves garlic, finely chopped
- 1 (16 ounce) package tofu, drained and cut into cubes
- 1 cup baby corn, drained and cut into pieces
- 1 green bell pepper, seeded and cut into strips
- 1 carrot, peeled and sliced
- 1 small head bok choy, chopped
- 2 cups fresh mushrooms, chopped
- 1 ¼ cups bean sprouts
- 1 cup bamboo shoots, drained and chopped
- ½ teaspoon crushed red pepper
- ½ cup water
- ¼ cup rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 teaspoons cornstarch
- 2 medium green onions, thinly sliced diagonally
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Instructions
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
- Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
- Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
- Pour sauce over tofu-vegetable mixture. Garnish with green onions.
Source
Original recipe: View Original