Ginger-Scented Corn and Asparagus Stir-Fry

Ginger-Scented Corn and Asparagus Stir-Fry Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

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

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 380
Fat 18.8 g
Satfat 1.6 g
Monofat 12.1 g
Polyfat 4.6 g
Protein 12.2 g
Carbohydrate 43.8 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 4.2 mg
Sodium 421 mg
Calcium 153 mg

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)

Preparation

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.

Note:

Sally Swift,

August 2011
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