This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
215 Calories
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.
Ingredients
2 tablespoons honey
2 tablespoons water
½ cup water
1 tablespoon vegetable oil
½ teaspoon crushed red pepper
2 tablespoons soy sauce
1 carrot, peeled and sliced
2 cloves garlic, finely chopped
½ medium onion, sliced
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
