Vegetable Tofu Stir-Fry

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2 tablespoons vegetable oil

1 small onion, thinly sliced

2 cloves garlic, finely chopped

2 tablespoons ginger, finely chopped

2 carrots, thinly sliced on diagonal

2 cakes of tofu, about 8 oz, cut into chunks

1 cup baby corn

2 scallions, sliced on diagonal

Salt

Pepper

3 tablespoons soy sauce

1 tablespoon rice wine vinegar

1/2 cup water

1 teaspoon honey or sugar

2 Tablespoon cornstarch