1 tbsp. vegetable oil
1/2 onion, sliced thin
2 cloves garlic, minced
1 tbsp. fresh ginger root, minced
1 (16 ounce) package tofu, drained, patted dry
and cut into cubes
2 carrots, cut into matchsticks
1 green bell pepper, cut into strips
1 small head bok choy, cut into strips
1 1/4 cups bean sprouts
1/2 cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1bundle of Udon noodles
Directions:
- In a small pot half full of water, boil Udon noodles under tender.
- Drain Tofu. Rinse with cool water, and pat dry with paper towels.
- Wash, peel and prepare onions, garlic, ginger root, carrots, green pepper, and bok choy.
- Cut Tofu into small cubes.
- In a small bowl, combine water, rice wine vinegar, honey, and soy sauce.
- Add tofu to sauce and coat.
- In a wok, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu (remove from sauce…but save the sauce), and cook tofu until heated throughout.
- Stir in carrots, bell pepper, cooking for 2 minutes. Stir in bok choy and bean sprouts, and heat through. Remove from heat.
- Dissolve 2 tsp. cornstarch in 2 Tbsp. of water. Stir mixture into remaining sauce.
- Stir sauce into the wok with vegetables. Cook until thickened.
- Stir in Udon noodles and serve hot.
- Add sauce to wok and bring to a simmer. Cook for two minutes. Stir in cornstarch and water mixture. Simmer until sauce thickens.