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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 233.79 Kcal (979 kJ) | ||
| Calories from fat | 69.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.75g | 12% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 883.68mg | 37% | |
| Potassium | 496.14mg | 11% | |
| Total Carbs | 34.16g | 11% | |
| Sugars | 5.65g | 23% | |
| Dietary Fiber | 5.37g | 21% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 9.2mg | 15% | |
| Iron | 4.3mg | 24% | |
| Calcium | 68.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.39 Kcal (324 kJ) | ||
| Calories from fat | 23.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 12% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 292.52mg | 37% | |
| Potassium | 164.23mg | 11% | |
| Total Carbs | 11.31g | 11% | |
| Sugars | 1.87g | 23% | |
| Dietary Fiber | 1.78g | 21% | |
| Protein | 3.14g | 19% | |
| Vitamin C | 3mg | 15% | |
| Iron | 1.4mg | 24% | |
| Calcium | 22.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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