Save on Pinterest

Asparagus Tofu Stir-Fry

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

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.
  • 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.
Nutrition Facts
1 cup: 278 calories, 11g fat (1g saturated fat), 0 cholesterol, 682mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Cwaz23
    Jul 27, 2018

    Was a nice meal over some brown rice. A little different flavor from other stir-fry recipes, but pretty tasty and a nice use of our asparagus and squash!

  • MrsKase
    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.

  • ilovecookingsomuch
    Oct 18, 2010

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

  • jesskat3
    Aug 21, 2010

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

  • dorayflores
    May 5, 2010

    No comment left

  • Pamperedkay
    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.