2 tablespoons vegetable oil
1 small onion, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons ginger, finely chopped
2 carrots, thinly sliced on diagonal
2 cakes of tofu, about 8 oz, cut into chunks
1 cup baby corn
2 scallions, sliced on diagonal
Salt |
Pepper
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup water
1 teaspoon honey or sugar
2 Tablespoon cornstarch

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Heat oil in large non stick skillet over medium high heat. Cook onions for 2 minutes. Stir in garlic and ginger and cook for 30 minutes. Add in carrots. Cover and cook for 5 minutes. Stir in tofu and cook for 3 minutes. Add in baby corn and season mixture. In a small bowl, stir together soy sauce, vinegar, sugar and cornstarch. Add to skillet and bring to a simmer. When liquid begins to thick, stir in scallions and serve with rice.