Vegetable and Tofu Stir-fry recipe

2 servings

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 wine 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

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 brownStir 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 wine 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.