Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •0.5 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
- •1.25 cups bean sprouts
- •1 cup bamboo shoots, drained and chopped
- •0.5 teaspoon crushed red pepper
- •0.5 cup water
- •0.25 cup rice wine vinegar
- •2 tablespoons honey
- •2 tablespoons soy sauce
- •2 tablespoons water
- •2 teaspoons cornstarch
- •2 medium green onions, thinly sliced diagonally
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.
Nutritional Facts
Per 4 servings
- Calories: 215
- Carbohydrate: 24g
- Fat: 9g
- Fiber: 6g
- Protein: 14g
- Sugar: 15g
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