Ginger-Scented Corn and Asparagus Stir-Fry

8 Reviews
ADD YOUR REVIEW
Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
4 servings (serving size: about 1 1/2 cups)
By Sally Swift
August 2011
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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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Ratings & Reviews

JulieRae97's Review

kristen12345
April 01, 2013
N/A

kristen12345's Review

falljunelaker
March 24, 2013
N/A

AlyBoudreau18's Review

ChefAmandaLynn
July 01, 2012
We LOVED this! So delicious, I was scraping my plate. The only change I made was to use chili paste with garlic instead of red pepper flakes. The corn and asparagus and red peppers lent enough flavor to allow the tofu to be the relief bite, so I disagree that the tofu needed more sauce. Definitely making again, this is going into regular rotation!

ExplorerClub's Review

JulieRae97
January 11, 2012
Tofu was flavorless, but it was still an enjoyable dish to cook nonetheless. I substituted broccoli for asparagus and used a whole cayenne pepper in stead of the crushed red pepper. Next time will add the cayenne with the corn to make it spicier.

falljunelaker's Review

AlyBoudreau18
September 04, 2011
This was really good. My meat & potatoes, very wary of tofu father-in-law loved it & asked for seconds. The tofu has no flavor, as another reviewer noted, but the meal itself is very flavorful. We were all surprised how much we liked it. We will definitely have it again.

RushedMom's Review

ExplorerClub
August 18, 2011
WOW! My husband and I love this recipe! Even my 3 year old eats it up. Considering grocery prices right now, tofu is an excellent protein substitute that costs less than meat protein. I am always on the lookout for easy recipes and this also constitutes as one. Excellent!

ChefAmandaLynn's Review

Jamiekay51
August 11, 2011
I typically like tofu, but this tofu had no flavor, it needed to be cooked in the sauce, not on its own. Other than that I loved the vegtables and the ginger flavor.

Jamiekay51's Review

RushedMom
July 26, 2011
The ginger overpowered everything else. It was just an okay recipe. I would not make again.