Vegetable Tofu Stir-Fry

• 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

1. Heat oil over medium high heat in a large skillet or wok.
2. Stir in onions and cook for 1 minute.
3. Add garlic and ginger and cook for 30 seconds.
4. Stir in tofu and cook until golden brown on all sides, about 4 minutes.
5. In a small sauce pan combine water, rice wine vinegar, honey and soy sauce and bring to a simmer.
6. Cook for 2 minutes and stir in cornstarch mixture.
7. Simmer until sauce thickens.
8. Add carrots and bell pepper to the skillet and cook for another 2 minutes.
9. Add bok choy to skillet and toss to coat.
10. Pour thickened sauce over vegetables and tofu.
11. Garnish with scallions and serve immediately with rice.

vegetable oil, onion, garlic, ginger, water, rice wine vinegar, honey, soy sauce, cornstarch, carrot, red, bok choy, scallions

Taken from www.foodnetwork.com/recipes/vegetable-tofu-stir-fry-recipe.html (may not work)