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Categories:
vegetable oil onion garlic ginger water rice wine vinegar honey soy sauce cornstarch carrot red bok choy scallions
Viewed: 49 - Published at: a year agoIngredients
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- 8 ounces firm or extra firm tofu, sliced into bite size pieces
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey or sugar
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 1 carrot, peeled and thinly sliced on the diagonal
- 1 red, yellow or green bell pepper, seeded and cut into slices
- 1 small bok choy, sliced and coarsely chopped
- 2 scallions, thinly sliced on the diagonal
Method
- Heat oil over medium high heat in a large skillet or wok.
- Stir in onions and cook for 1 minute.
- Add garlic and ginger and cook for 30 seconds.
- Stir in tofu and cook until golden brown on all sides, about 4 minutes.
- In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer.
- Cook for 2 minutes and stir in cornstarch mixture.
- Simmer until sauce thickens.
- Add carrots and bell pepper to the skillet and cook for another 2 minutes.
- Add bok choy to skillet and toss to coat.
- Pour thickened sauce over vegetables and tofu.
- Garnish with scallions and serve immediately with rice.
