Asparagus Tofu Stir-Fry
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 4 servings.
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. Check out our guide if you’re
new to tofu. —Phyllis Smith, Chimacum, Washington
Ingredients
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1 tablespoon cornstarch
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1/2 teaspoon sugar
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1-1/4 cups vegetable broth
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4 teaspoons reduced-sodium soy sauce
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2 teaspoons minced fresh gingerroot, divided
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3 teaspoons canola oil, divided
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1 pound fresh asparagus, trimmed and cut into 1-inch pieces
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1 medium yellow summer squash, halved and sliced
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2 green onions, thinly sliced
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1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 cups hot cooked brown rice
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2 tablespoons sliced almonds, toasted
Directions
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1.
In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.
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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.
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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.
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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.
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 vegetable, 1 lean meat, 1 fat.
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