Day 6 Dinner: Buddha's Delight Stir Fry

Ingredients

• 1 (14-ounce) package House Foods 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

Instructions

1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
2. Place the tofu cubes in a single layer on the sheet pan, season with salt and pepper to taste.
3. Bake for 20 minutes or until lightly browned.
4. 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.
5. 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.
6. Stir in the tofu cubes, baby corn and bamboo shoots.
7. Pour the sauce over the tofu mixture and bring to a boil; boil for one minute or until sauce has just thickened.
8. Top with sliced green onions and serve with rice if desired.

Recipe: www.dinneratthezoo.com/buddhas-delight/
Source: Dinner at the Zoo