Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.
This was yummy though not outstanding - I appreciated that the sauce was nice and flavorful without being thick or heavy like takeout Chinese. However, I would have added more mushrooms, and perhaps a veggie like broccoli or snow peas into the mix, since the tofu was a little dominant!
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