Vegetable Tofu Stirfry

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
2 servings

Ingredients
  • 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
Directions

Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice.


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