gingered vegetable tofu stir fry

By Jody

Ingredients

• 1 c water
• 1/4 c dry white wine
• 2 T soy sauce
• 4 tsp cornstarch
• 1/2 tsp sugar
• 1 T evoo
• 2 tsp grated gingerroot
• 1 pound fresh asparagus, cut into 1 inch pieces
• 1 small yellow summer squash , halved and sliced
• 2 green onions, sliced
• 1 pkg firm tofu, cut 1/2 in. cubes
• 1/2 c pine nuts toasted
• 2 c. quinoa, cooked

Preparation

Step 1

for sauce, in a small bowl stir together water, wine, soy sauce, cornstarch and sugar. set aside.

heat cooking oil in wok over medium high heat. stir fry gingerroot for 15 seconds. add asparagus and squash; stir fry 3 minutes. add green onions and stir fry 1 1/2 minutes more or until asparagus is tender. remove vegetables from wok.
add tofu and stir fry 2-3 minutes or until lightly browned. remove from wok. stir the sauce and add to wok. cook and sitr until thick and bubbly. return vegetables and tofu to wok. stir all ingredients together to coat with sauce. cover and cook 1 minute until heated through. stir in pine nuts. serve over quinoa.