Ingredients
14ozextra firm tofu,drained and cut into 1½ inch cubes
Cooking spray
salt and pepper,to taste
3tbspsoy sauce
1tbsptoasted sesame oil
2tsphoney
1tbspfresh ginger,grated and peeled
2garlic cloves,minced
2tspcornstarch
1tbspcanola oil
¼cupgreen onions,sliced
14ozwhole baby corn,drained and halved
8ozsliced bamboo shoots,drained
4cupsmixed fresh vegetables,(such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy)
Preparation
Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
Bake for 20 minutes or until lightly browned.
In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with ¼ cup of cold water and add to the soy sauce mixture; stir to combine.
Heat the oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3 to 4 minutes more or until vegetables are tender.
Stir in the tofu cubes, baby corn and bamboo shoots.
Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
Top with sliced green onions and serve with rice if desired.
