Vegetable and Tofu Stir-fry

Ingredients

• 1 tablespoon vegetable oil
• ½ medium onion, sliced
• 1 tablespoon fresh ginger root, finely chopped
• 2 cloves garlic, finely chopped
• 1 (16 ounce) package tofu, drained and cut into cubes
• 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 ¼ cups bean sprouts
• 1 cup bamboo shoots, drained and chopped
• ½ teaspoon 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.