Ingredients
1 tablespoon cornstarch1/2 teaspoon sugar1-1/4 cups vegetable broth4 teaspoons reduced-sodium soy sauce2 teaspoons minced fresh gingerroot, divided3 teaspoons canola oil, divided1 pound fresh asparagus, trimmed and cut into 1-inch pieces1 medium yellow summer squash, halved and sliced2 green onions, thinly sliced1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes1/4 teaspoon salt1/4 teaspoon pepper2 cups hot cooked brown rice2 tablespoons sliced almonds, toasted
Preparation
In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm.
In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.
