Vegetable and Tofu Stir-fry

Recipe View 1 mins Heat vegetable oil in a large skillet or wok over medium-high heat. (1 minute)

Recipe View 1 mins Add sliced onion and stir-fry for 1 minute until slightly softened.

Recipe View 0 mins Stir in finely chopped ginger and garlic; cook for 30 seconds until fragrant.

Recipe View 6 mins Add cubed tofu and cook, stirring occasionally, until golden brown on all sides. (5-7 minutes)

Recipe View 2 mins Add baby corn, bell pepper strips, and sliced carrot; cook and stir for 2 minutes until slightly tender.

Recipe View 2 mins Stir in chopped bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper flakes. Cook until heated through, about 2 minutes.

Recipe View 0 mins Remove the vegetable and tofu mixture from the skillet and set aside.

Recipe View 2 mins In a small saucepan, combine 1/2 cup water, rice wine vinegar, honey, and soy sauce. Bring to a simmer over medium heat and cook for 2 minutes.

Recipe View 0 mins In a small bowl, whisk together 2 tablespoons water and cornstarch until smooth. Pour into the simmering vinegar mixture.

Recipe View 2 mins Simmer, stirring constantly, until the sauce thickens. (1-2 minutes)

Recipe View 0 mins Pour the thickened sauce over the tofu-vegetable mixture and toss gently to coat.

Recipe View 0 mins Garnish with thinly sliced green onions and serve immediately.