Vegetable and Tofu Stir-fry

The sweet and savory sauce makes this healthy stir fry extra delicious. A family favorite.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 215 Calories

Ingredients

• 2 tablespoons honey
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 carrot, peeled and sliced
• 2 cloves garlic, finely chopped
• 1 green bell pepper, seeded and cut into strips
• 1 tablespoon fresh ginger root, finely chopped
• 1 small head bok choy, chopped
• 1 (16 ounce) package tofu, drained and cut into cubes
• 4 tablespoons rice wine vinegar
• 2 teaspoons cornstarch dissolved in
• 1 cup baby corn, drained and cut into pieces
• 2 cups fresh mushrooms, chopped
• 1 cup bamboo shoots, drained and chopped
• 2 medium green onions, thinly sliced diagonally
• 0.5 cup water
• 0.5 medium onion, sliced
• 0.5 teaspoon crushed red pepper
• 1.25 cups bean sprouts

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.