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Asparagus Tofu Stir-Fry

“With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite,” says Phyllis Smith of Chimacum, Washington. “I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies.”

4 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Directions

In a small bowl, combine the cornstarch, sugar, broth and soy sauce
until smooth; set aside.
In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1
teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes.
Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute
longer or until vegetables are crisp-tender. Remove and keep warm.

2 of 2

Asparagus Tofu Stir-Fry (continued)

Directions (continued)

In the same pan, stir-fry tofu, salt, pepper and remaining ginger in
remaining oil for 7-9 minutes or until lightly browned. Remove and
keep warm.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add asparagus mixture and
tofu; heat through. Serve with rice; sprinkle with almonds. Yield: 4
servings.

Nutrition Facts: 1 cup stir-fry with 1/2 cup rice equals 278 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 682 mg sodium, 34 g carbohydrate, 4 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.