Asparagus Tofu Stir-Fry

• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1-1/4 cups vegetable broth
• 4 teaspoons reduced-sodium soy sauce
• 2 teaspoons minced fresh gingerroot, divided
• 3 teaspoons canola oil, divided
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 medium yellow summer squash, halved and sliced
• 2 green onions, thinly sliced
• 1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups hot cooked brown rice
• 2 tablespoons sliced almonds, toasted

1. In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside.
2. In a
3. 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.
4. 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.
5. 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.

cornstarch, sugar, vegetable broth, soy sauce, fresh gingerroot, canola oil, fresh asparagus, green onions, extrafirm tofu, salt, pepper, brown rice, almonds

Taken from www.tasteofhome.com/recipes/asparagus-tofu-stir-fry/ (may not work)