Name: Vegetable and Tofu Stir-fry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Vegetable oil - 1 tablespoon; Onion, sliced - ½ medium; Fresh ginger root, finely chopped - 1 tablespoon; Garlic, finely chopped - 2 cloves; Tofu, drained and cut into cubes - 1 (16 ounce) package; Baby corn, drained and cut into pieces - 1 cup; Green bell pepper, seeded and cut into strips - 1; Carrot, peeled and sliced - 1; Bok choy, chopped - 1 small head; Fresh mushrooms, chopped - 2 cups; Bean sprouts - 1 ¼ cups; Bamboo shoots, drained and chopped - 1 cup; Crushed red pepper - ½ teaspoon; Water - ½ cup; Rice wine vinegar - ¼ cup; Honey - 2 tablespoons; Soy sauce - 2 tablespoons; Water - 2 tablespoons; Cornstarch - 2 teaspoons; Green onions, thinly sliced diagonally - 2 medium

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable and Tofu Stir-fry

1. Vegetable oil - 1 tablespoon

2. Onion, sliced - ½ medium

3. Fresh ginger root, finely chopped - 1 tablespoon

4. Garlic, finely chopped - 2 cloves

5. Tofu, drained and cut into cubes - 1 (16 ounce) package

6. Baby corn, drained and cut into pieces - 1 cup

7. Green bell pepper, seeded and cut into strips - 1

8. Carrot, peeled and sliced - 1

9. Bok choy, chopped - 1 small head

10. Fresh mushrooms, chopped - 2 cups

11. Bean sprouts - 1 ¼ cups

12. Bamboo shoots, drained and chopped - 1 cup

13. Crushed red pepper - ½ teaspoon

14. Water - ½ cup

15. Rice wine vinegar - ¼ cup

16. Honey - 2 tablespoons

17. Soy sauce - 2 tablespoons

18. Water - 2 tablespoons

19. Cornstarch - 2 teaspoons

20. Green onions, thinly sliced diagonally - 2 medium

How to cook deliciously - Vegetable and Tofu Stir-fry

1. Stage

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. Stage

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. Stage

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. Stage

Pour sauce over tofu-vegetable mixture. Garnish with green onions.