In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic
and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown .
Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a
simmer. Cook for two minutes, then stir cornstarch into water mixture. Simmer until sauce
Pour sauce over vegetables and tofu. Garnish with scallions.