Veggie & Tofu Stir-fry

1 T olive oil
1/2 pkg Teriyaki tofu, firm
1 md yellow onion, slivered
2 garlic cloves finely chopped
5 rounds fresh ginger, finely chopped
1 md red pepper, chopped
20 snow peas, halved lengthwise
1 cn whole baby corn
1 cn banboo shoots
2 C fresh mushrooms, quartered
2 C bean sprouts
.5 C water
2 T rice wine vinegar
2 T soy sauce
1 T splenda
2 T honey
2 t cornstarch

Heat oil in a wok.
Add onions and garlic and cook 2 minutes.
Add tofu and let brown.
Add snow peas, pepper and baby corn. If corn cobs are long, cut in half lengthwise. Let simmer 3 minutes.
Add bamboo, mushrooms and bean sprouts. Simmer 2 minutes.
In small pan, combine water, vinegar, oy sauce, honey and splenda.
Combine cornstarch with 2 tbsp of water. Pour into heated water mixture. Boil until thickened. Pour over veggies. Mix well. Let simmer 2 or 3 minutes.
Serve as is or over rice.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user AURORADAWN5.