Gingered Vegetable Tofu Stir Fry
We love this stir-fry with asparagus and tofu. The recipe comes from better homes and gardens.
Steps
For sauce , in a small bowl stir together water , dry sherry or wine , soy sauce , cornstarch , and sugar.
Set aside.
Pour oil into wok or large skillet.
Preheat the wok or skillet over medium-high heat.
Stir fry the ginger in hot oil for 15 seconds.
Add fresh asparagus and squash.
Stir-fry for 3 minutes.
Add green onions.
Stirring about 1 1 / 2 minutes more or until asparagus is crisp-tender.
Remove vegetables from wok.
Add tofu to wok or skillet.
Carefully stir for 2 to 3 minutes or until lightly browned.
Remove from wok.
Stir the sauce.
Add sauce to hot wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables and tofu to the wok.
Stir all ingredients together to coat with sauce.
Cover and cook about 1 minute more or until heated through.
Stir in toasted pine nuts or almonds , serve over rice.
Ingredients
water, dry sherry, soy sauce, cornstarch, sugar, canola oil, fresh ginger, fresh asparagus, summer squash, green onions, extra firm tofu, pine nuts, cooked brown rice