3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
1 12 oz. package extra-firm tofu, drained, cut into 1/2-inch cubes, patted dry
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
1 small red pepper, seeds & ribs removed, sliced
1 bunch broccolini, cut into thirds
1 15 oz. can baby corn, drained, rinsed & patted dry
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 tablespoons, dry-roasted, coarsely chopped peanuts
1/4 cup chopped fresh basil or cilantro
Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.
Heat 1 tablespoon vegetable oil in wok over medium-high heat. Add tofu and sauté until golden, about 3 minutes. Using slotted spoon, transfer tofu to wok rack. Add remaining 1 tablespoon vegetable oil to skillet. Add red pepper and broccolini and stir-fry until tender, about 3- 4 minutes. Add baby corn; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper.
Garnish with the peanuts and fresh basil or cilantro.
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