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Ginger-Scented Corn and Asparagus Stir-Fry


Cooking Light - August 2011

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

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Rate this recipe 4.7/5 (6 Votes)


  • 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)


Preparation time 30mins
Adapted from


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.

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