Vegetable Tofu Stirfry

• 2 tablespoons vegetable oil
• 1 small onion, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tablespoons ginger, finely chopped
• 2 carrots, thinly sliced on diagonal
• 2 cakes of tofu, about 8 oz, cut into chunks
• 1 cup baby corn
• 2 scallions, sliced on diagonal
• Salt
• Pepper
• 3 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 cup water
• 1 teaspoon honey or sugar
• 2 Tablespoon cornstarch

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.

vegetable oil, onion, garlic, ginger, carrots, cakes of tofu, baby corn, scallions, salt, pepper, soy sauce, rice wine vinegar, water, honey, cornstarch

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