GINGER-SCENTED CORN AND ASPARAGUS STIR-FRY RECIPE - (4.7/5)

Ginger-Scented Corn and Asparagus Stir-Fry Recipe - (4.7/5) image

Provided by sz8jm9

Number Of Ingredients 14

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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)

Steps:

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. 2. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn, ginger, garlic onion and bell pepper; stir-fry 5 minutes. 3. Add reserved tofu, asparagus, broth, soy sauce, vinegar, and crushed red pepper. Stir-fry 1 minute or until asparagus and tofu are heated. 4. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.