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
- 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.
