Ginger-Scented Corn and Asparagus Stir-Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

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)

Directions:

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. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.

By RecipeOfHealth.com