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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By osirusthecat_76...
Sausalito, CA
on October 05, 2007
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Pretty good recipe. Gives you that shiny Chinese sauce I was looking for. I cut a hot pepper in half and let it cook with the sauce, as well as some garlic, and strained it out before serving. My only suggestion is to cook the tofu seperately because by the time it is cooked properly, the onions and garlic have all burned. I had to pick the tofu out and start over, and it was great. I used mushrooms and broccoli as well as the red peppers and carrots, and served with brown rice. Yum! Tomorrow I'm going to mix up all the leftovers and make fried rice.
By anita_the_jewel...
Aurora, CO
on August 17, 2007
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This is a great recipie that can be amended for any fresh vegetables.
It's a great way for me to add tofu to my diet.
By deepstress_409563
Forest Hills, NY
on June 27, 2007
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It looks as though this recipe was not proofread. It says to "Stir in garlic and ginger and cook for 30 minutes". I didn't follow this, and did 30 seconds instead, which I'm guessing was what it should have read. Also, it didn't say what to do with the water, but I figured it should be added to the cornstarch mixture. I think 2 TBSP of cornstarch was way too much. Overall, the flavor was good. I'd add a little chili oil for heat and reduce the cornstarch by half if I make this again.
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