Vegetable Tofu Stirfry
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
64
Sourness
39
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 small
Onion (thinly sliced)2 cloves
Garlic (finely chopped)2 tbsps
Ginger (finely chopped)1 cup
Baby Corn1
Salt1
Pepper3 tbsps
Soy Sauce1 tbsp
Rice Wine Vinegar1 cup
Water1 tsp
Honey2 tbsp
CornstarchDirections:
1
Heat oil in large non stick skillet over medium high heat
2
Cook onions for 2 minutes
3
Stir in garlic and ginger and cook for 30 minutes
4
Add in carrots
5
Cover and cook for 5 minutes
6
Stir in tofu and cook for 3 minutes
7
Add in baby corn and season mixture
8
In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch
9
Add to skillet and bring to a simmer
10
When liquid begins to thick, stir in scallions and serve with rice