Rating: 3.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 1
  • 5 star values: 3
Sally Swift
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

380 calories; fat 18.8g; saturated fat 1.6g; mono fat 12.1g; poly fat 4.6g; protein 12.2g; carbohydrates 43.8g; fiber 4g; cholesterol 0mg; iron 4.2mg; sodium 421mg; calcium 153mg.
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