Take a better care of your health this summer with this delicious veggie tofu recipe!
INGREDIENTS
Servings: 4
Vegetable oil
1 tbsp.
½ medium onion, sliced
Garlic
2 cloves, finely chopped
Fresh ginger root
1 tbsp., finely chopped
Tofu
1 (16 oz.) package, drained, cubed
Water
½ cup
Rice wine vinegar
4 tbsp.
Honey
2 tbsp.
Soy sauce
2 tbsp.
Cornstarch
2 tbsp., dissolved
Water
2 tbsp.
1 carrot, peeled, sliced
1 green bell pepper, seeded, cut into strips
Baby corn
1 cup, drained, cut into pieces
Bok choy
1 small head, chopped
Fresh mushrooms
2 cups
Bean sprouts
1 ¼ cups
Bamboo shoots
1 cup, drained, chopped
Crushed red pepper - ½ tsp.
2 green onions, medium-sized, thinly sliced
DIRECTIONS
- Add oil to a large skillet and heat it over a medium-high heat. Add onions, stir, and cook for 1 minute. Add garlic and ginger and cook for 30 seconds.
- Add tofu and cook until golden brown.
- Add carrots, bell paper and baby corn and cook for 2 more minutes. Add the next five ingredients (from bok choy to red pepper), stir, and remove from heat.
- Combine water, rice wine vinegar, honey, and soy sauce in a small saucepan. Bring the mixture to a simmer, cook for two minutes, and stir in cornstarch and water mixture.
- Simmer until the sauce thickens and pour it over tofu and veggies. Garnish with green onions.
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