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
- 1 tablespoon vegetable oil
- 0.5 medium onion , sliced
- 1 tablespoon fresh ginger root , finely chopped
- 2 cloves garlic , finely chopped
- 1 package tofu , 16 ounce
- 1 cup baby corn , drained and cut into pieces
- 1 green bell pepper , seeded and cut into strips
- 1 carrot , peeled and sliced
- 1 small head bok choy , chopped
- 2 cups fresh mushrooms , chopped
- 1.25 cups bean sprouts
- 1 cup bamboo shoots , drained and chopped
- 0.5 teaspoons crushed red pepper
Instructions
-
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.
Nutrition Facts
Per serving
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