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Ingredients

• 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)

Description

MyRecipes Recommends That You Make This Ginger-Scented Corn And Asparagus Stir-Fry Recipe From Cooking Light

MyRecipes