Ingredients

The following ingredients have 4 Servings
  • 14 ounces extra firm tofu ( drained and cut into 1.5 inch cubes)
  • cooking spray
  • salt and pepper to taste
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon honey
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves (minced)
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1/4 cup sliced green onions
  • 1 (14-ounce) can whole baby corn, drained and halved
  • 1 (8-ounce) can sliced bamboo shoots, drained
  • 4 cups mixed fresh vegetables (such as broccoli florets, snow peas, thinly sliced carrots, shiitake mushrooms and baby bok choy)

Instruction

  • Preheat the oven to 400 degrees. 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.
  • For the sauce: In a small bowl mix together the soy sauce, sesame oil, honey, ginger and garlic. Mix the cornstarch with 1/4 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 3-4 minutes, stirring occasionally. Add 2 tablespoons of water to the pan and cook for 3-4 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.