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Ginger-Scented Corn and Asparagus Stir-Fry


Another delicious Cooking Light recipe that I have just slightly tweaked.

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  • 10 ounce extra-firm tofu, drained and cut into 3/4-inch cubes
  • 2/3 cup fresh corn kernels
  • 1 tablespoon grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 small onion, vertically sliced (about 3/4 cup)
  • 1 julienne-cut red bell pepper (about 1 cup)
  • 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
  • 1/4 cup vegetable broth (or water and 1 Veggie OXO cube)
  • 2 tablespoons lower-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 1 cup baby mushrooms (optional)
  • 2 cups hot cooked short-grain rice
  • 2 thinly sliced green onions (about 1/4 cup)


Servings 4


Step 1

1. Heat cooking spray in a wok over medium-high heat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently.

2. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add asparagus and mushrooms (if using), and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus, mushrooms, and tofu are heated.

3. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.

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