Ginger-Scented Corn and Asparagus Stir-Fry

By sz8jm9

Cooking Light - August 2011

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

• 4 tablespoons canola oil, divided
• 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 organic vegetable broth
• 2 tablespoons lower-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked short-grain rice
• 2 thinly sliced green onions (about 1/4 cup)

Details

Preparation time 30mins
Adapted from myrecipes.com

Preparation

Step 1

1. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel.

2. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn, ginger, garlic onion and bell pepper; stir-fry 5 minutes.

3. Add reserved tofu, asparagus, broth, soy sauce, vinegar, and crushed red pepper. Stir-fry 1 minute or until asparagus and tofu are heated.

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