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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice.
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