Gingered Vegetable-tofu Stir-fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 cup water
• 1/4 cup dry sherry or 1/4 cup dry wine
• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1 tablespoon canola oil
• 2 teaspoons grated fresh ginger
• 1 lb fresh asparagus, cut into 1-inch pieces (2 1/2 cups)
• 1 small summer squash, halved lengthwise and sliced (1 1/4 cups)
• 2 green onions, sliced (1/4 cup)
• 1 (10 1/2 ounce) package extra firm tofu, cut into 1/2 inch cubes (fresh bean curd)
• 1/2 cup pine nuts or 1/2 cup chopped almonds, toasted
• 2 cups hot cooked brown rice

Recipe

• 1 for sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar; set aside.
• 2 pour oil into wok or large skillet (add more oil as necessary during cooking).
• 3 preheat the wok or skillet over medium-high heat.
• 4 stir fry the ginger in hot oil for 15 seconds.
• 5 add fresh asparagus and squash; stir-fry for 3 minutes.
• 6 add green onions; stirring about 1 1/2 minutes more or until asparagus is crisp-tender.
• 7 remove vegetables from wok.
• 8 add tofu to wok or skillet.
• 9 carefully stir for 2 to 3 minutes or until lightly browned.
• 10 remove from wok.
• 11 stir the sauce.
• 12 add sauce to hot wok.
• 13 cook and stir until thickened and bubbly.
• 14 return cooked vegetables and tofu to the wok.
• 15 stir all ingredients together to coat with sauce.
• 16 cover and cook about 1 minute more or until heated through.
• 17 stir in toasted pine nuts or almonds, serve over rice.