Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
Servings:
4
Ingredients
Sauce:
- ½cupwater
- ¼cuprice wine vinegar
- 2tablespoonshoney
- 2tablespoonssoy sauce
- 2tablespoonswater
- 2teaspoonscornstarch
Garnish:
- 2mediumgreen onions, thinly sliced diagonally
Directions
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.
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.
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.
Pour sauce over tofu-vegetable mixture. Garnish with green onions.
Nutrition Facts (per serving)
| 215 | Calories |
| 9g | Fat |
| 24g | Carbs |
| 14g | Protein |
