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Asparagus Tofu Stir-Fry

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings

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

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.
  • 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.
  • 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.
  • 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.
Nutrition Facts
1 cup: 278 calories, 11g fat (1g saturated fat), 0 cholesterol, 682mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.
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