Vegetable and Tofu Stir-fry
Description
Tofu with mixed vegetables in a sweet and savory sauce is a healthy and delicious stir-fry that has become a family favorite.
Ingredients
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1 tablespoon vegetable oil
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1/2 medium onion, sliced
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1 tablespoon fresh ginger root, finely chopped
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2 cloves garlic, finely chopped
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1 (16 ounce) package tofu, drained and cut into cubes
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1 cup baby corn, drained and cut into pieces
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1 green bell pepper, seeded and cut into strips
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1 carrot, peeled and sliced
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1 small head bok choy, chopped
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2 cups fresh mushrooms, chopped
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1 1/4 cups bean sprouts
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1 cup bamboo shoots, drained and chopped
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1/2 teaspoon crushed red pepper
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1/2 cup water
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1/4 cup rice wine vinegar
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2 tablespoons honey
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2 tablespoons soy sauce
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2 tablespoons water
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2 teaspoons cornstarch
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2 medium green onions, thinly sliced diagonally
Directions
1
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.
2
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.
3
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.
4
Pour sauce over tofu-vegetable mixture. Garnish with green onions.