Tofu And Vegetable Stir Fry With Soy Ginger Sauce

• brown or white rice, soba or udon noodles
• 1 bunch broccoli
• 2 peppers, any color
• 3 carrots
• 1 sweet onion
• 1 small can water chestnuts
• sugar snap peas
• pea pods
• firm or extra firm tofu
• 1/3 cup low sodium soy sauce
• 2 Tbsp water
• 2 tsp cornstarch
• 3 Tbsp water
• 1 tsp fresh grated ginger
• 1 tbsp honey
• olive oil

1. Make sauce first. Mix cornstarch with water in a small bowl. In another bowl mix soy sauce and ginger. Add corntsarch mixture along with some salt and pepper to taste.Remove tofu from packaging and wrap in paper towels to drain all of the water. It helps to place a heavy object on top to press out excess water.You can use any combination of vegetables that you like. Chop all vegetables into bite sized pieces. Season all vegetables with salt and pepper. Cook firmer vegetables in hot wolk (or fry pan) coated with olive oil first (carrots, onion, peppers), then add softer vegetables (peas and broccoli) cook until all vegetables are almost cooked (they should still be somewhat firm). Remove the vegetables from pan and put into a bowl. Cut tofu into bite sized pieces and place in hot, oiled wolk. Season with ground ginger, salt and pepper. Cook until golden brown. Add vegetables back into the wolk, this time including the water chestnuts. Cook a few more minutes until everything is hot. Gradually add sauce. Sauce will thicken due to the cornstarch, so add more water if it becomes too thick. Add the honey and stir together (lessen the amount of honey if you do not want it to be too sweet). Serve over rice or noodles. You may garnish with sesame seeds if you like.

brown, broccoli, peppers, carrots, sweet onion, water chestnuts, sugar, pods, soy sauce, water, cornstarch, water, ginger, honey, olive oil

Taken from www.epicurious.com/recipes/member/views/tofu-and-vegetable-stir-fry-with-soy-ginger-sauce-1202694 (may not work)