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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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âWith its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite,â says Phyllis Smith of Chimacum, Washington. âI get rave reviews every time I serve it, and it doesnât bother my husbandâs food allergies.â 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:
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.
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