Buddha’s Delight

 

source: Recipes.net

• 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)

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.