14ouncesextra firm tofu drained and cut into 1.5 inch cubes
salt and pepper to taste
1tablespoontoasted sesame oil
1tablespoongrated peeled fresh ginger
1/4cupsliced green onions
1(14-ounce) can whole baby corn, drained and halved
1(8-ounce) can sliced 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. 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.
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.
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.
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.