Ingredients

• 1 tablespoon vegetable oil
• 0.5 medium onion , sliced
• 1 tablespoon fresh ginger root , finely chopped
• 2 cloves garlic , finely chopped
• 1 , 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. 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. 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. 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. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

Nutrition per serving