This stir-fried tofu with mixed vegetables is really delicious and healthy. The sauce is sweet, tangy, and full of flavor. We cook it at least once a week. You can substitute or add whatever vegetables you like.
Ingredients
- vegetable oil: 1 Tbsp
- medium onion: 0.5 piece (sliced)
- ginger root: 1 Tbsp (chopped, fresh)
- garlic: 2 clove (chopped)
- tofu, drained and: 1 pack (16 ounce pack, cut into cubes)
- baby corn, drained and: 1 cup (cut into pieces)
- green bell pepper, seeded and: 1 piece (cut into strips)
- carrot: 1 piece (sliced)
- head bok choy: 1 piece (chopped)
- mushrooms: 2 cups (chopped, fresh)
- ¼ cups bean sprouts: 1 piece
- bamboo shoots: 1 cup (chopped)
- red pepper: 0.5 tsp (crushed)
- water: 0.5 cup
- rice wine vinegar: 0.25 cup
- honey: 2 Tbsp
- soy sauce: 2 Tbsp
- water: 2 Tbsp
- cornstarch: 2 tsp
- medium green onions, thinly sliced diagonally: 2 piece
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Pour sauce over tofu-vegetable mixture. Garnish with green onions.
