Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::4
Ingredients
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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
Sauce:
½ cup water
¼ cup rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons cornstarch
Garnish:
2 medium green onions, thinly sliced diagonally
Directions
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.