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Vegetable and Tofu Stir-fry

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Vegetable and Tofu Stir-fry



Ingredients :

  • 1 tablespoon vegetable oil
  • ½ 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
  • ½ 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 ¼ cups bean sprouts
  • 1 cup bamboo shoots
  • drained and chopped
  • ½ teaspoon crushed red pepper
  • 2 medium green onions
  • thinly sliced diagonally
  • Methods :

  • 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 brown
  • Stir 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.
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