Corn, Asparagus, and Ginger Stir Fry

Well, unfortunately I forgot to take a picture, but even without it this stir fry is a must-make. Other than letting the tofu press, the recipe comes together super quickly for an easy, healthy weeknight meal that is sure to satisfy even non-tofu lovers. It's packed full of flavors and textures that will keep everyone happy. You can also easily switch around some of the vegetables - swapping your favorites in and out. This stir fry would taste great with mushrooms, bell pepper, or many other things added in.

I served this as a stand alone meal, but you could easily pair it with something else if you prefer. Or, make this quick dish to supplement leftovers. It's versatile palette makes it easy to match.

Nutrition and recipe below the jump!

Difficulty: easy
Time: 45 min (15 min after tofu pressing)
Cost: $7.27



Corn, Asparagus, and Ginger Stir Fry
Ingredients:
12 oz extra-firm tofu
2 c boil-in-bag brown rice
2 tbsp vegetable oil
2 ears of corn, cooked, kernels cut off
1 tbsp fresh ginger, minced
4 garlic cloves, minced
1 c onion, diced
12 spears asparagus, cut into 1" pieces
2 tbsp soy sauce, low-sodium
3 tbsp mirin (rice wine vinegar)
1/4 c green onions, diced

Cut the tofu in half lengthwise. Lay out several thick paper towels. Place the tofu slabs on top of the paper towels and pile several more on top. Put a cookie sheet or some other waterproof dish on top and put several more books on top. The books should be pressing down to remove the extra moisture from the tofu.

Let the tofu sit for 30 minutes. You can use this time to prep for the stir fry by chopping everything else. It moves very quickly once you are cooking. When the tofu has about 10 minutes left, you can also get started on your rice. Follow the instructions on the bag to prepare it.

Once the tofu is ready, heat a good-sized pan over medium-high heat. Add 1 tbsp oil, swirling to coat. When the oil is hot, add the tofu. Saute the tofu for about 10 minutes, stirring every couple minutes to avoid burning. The tofu should be slightly browned. Remove the tofu from the pan and set to the side.

Add the remaining tbsp of oil to the pan and heat again, swirling to coat. Add the corn, ginger, garlic, onion, and asparagus. Stir fry for about 5 minutes, stirring frequently. Add the tofu again as well as 1/4 cup of water, soy sauce, mirin, and green onions. Stir fry for 1 more minute, tossing well to make sure that everything is mixed well and evenly coated.

Serve the stir fry over the brown rice.

Servings: 4
Serving size: about 1.5 cups
Nutrition: calories 274; carbs 37g; fat 10g; protein 11g; sodium 364mg; iron 7mg