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Tofu and Vegetable Stir-fry

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner East And Southeast Asian
Tofu and Vegetable Stir-fry
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 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 1/4 cups bean sprouts
  • 1 cup bamboo shoots, drained and chopped
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup water
  • 1/4 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
1
Preheat the skillet by heating oil over a moderately high heat level. Sear the onion in the hot oil for approximately one minute, stirring constantly to prevent burning. Introduce ginger and garlic into the skillet and cook for a short period of thirty seconds. Incorporate tofu into the mixture, stirring occasionally until it reaches a golden brown color.
2
Combine corn, bell pepper, and carrot in the skillet; cook for two! while stirring frequently to prevent sticking. Introduce bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper into the skillet; cook until all ingredients are heated through.
3
Create the sauce: Combine 1/2 cup of water, vinegar, honey, and soy sauce in a small saucepan; bring the mixture to a gentle simmer and cook for two minutes. Combine 2 tablespoons of water with cornstarch in another small bowl; pour the mixture into the vinegar sauce. Continue to cook until the sauce thickens.
4
Pour the prepared sauce over the tofu-vegetable mixture. Garnish with green onions to complete the dish.