Ginger-Scented Corn and Asparagus Stir-Fry

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: about 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 18.8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 12.1g
  • Polyunsaturated fat: 4.6g
  • Protein: 12.2g
  • Carbohydrate: 43.8g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 421mg
  • Calcium: 153mg

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. 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.
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