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Asparagus Tofu Stir-Fry Recipe
Asparagus Tofu Stir-Fry Recipe photo by Taste of Home

Asparagus Tofu Stir-Fry Recipe

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“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.”
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Asparagus Tofu Stir-Fry in Light & Tasty June/July 2007, p47

Nutritional 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.

Reviews for Asparagus Tofu Stir-Fry

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 7, 2012

This was pretty good, next time I will add some sliced mushrooms to it. Only thing I changed was to replace the soy sauce with Bragg Liquid Aminos bc it is non GMO.

MY REVIEW
Reviewed Oct. 18, 2010

This was pretty good, but it took the vegetables a longer time to cook

MY REVIEW
Reviewed Aug. 21, 2010

this was excellent! my entire family enjoyed it, even my veggie picky daughter.

MY REVIEW
Reviewed Apr. 25, 2009

Very good flavor, a little time consuming but worth it for dinner. Needed more crunchy vegetables and there was plenty of the sauce to support them. I like my stir frys with a lot of veggies. We served over quinoa instead of brown rice and it was very good.

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