Vegetable Tofu Stirfry Recipe

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Nutrition per serving    (USDA % daily values)
CAL
599
FAT
102%
CHOL
0%
SOD
105%

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Ingredients for 2 servings

1 cup baby corn

3 tablespoons soy sauce

Salt |

2 Tablespoon cornstarch

2 cakes of tofu, about 8 oz, cut into chunks

2 scallions, sliced on diagonal

2 tablespoons vegetable oil

Pepper

2 cloves garlic, finely chopped

2 carrots, thinly sliced on diagonal

1 small onion, thinly sliced

1 tablespoon rice wine vinegar

1 teaspoon honey or sugar

2 tablespoons ginger, finely chopped

1/2 cup water

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