I just made and ate this amazingly tasty thing and forgot to take a photo... oh well, too late now.
Ingredients
- 3 tablespoons canola oil, divide
- 15 ounces extra-firm tofu, drained and cut into 3/4-inch cubes
- 2/3 cup fresh corn kernels
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 1/2 cup small onion, vertically sliced
- 1 julienne-cut yellow or red bell pepper
- 6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
- 1/3 cup organic vegetable stock
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper
- 2 cups hot cooked short-grain rice
- 3 thinly sliced green onions
Directions
1. Steam the asparagus, begin cooking the rice.
2. Heat 1.5 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon.
3. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes.
4. Mix together the soy sauce, vegetable stock, rice vinegar and crushed pepper.
5. Add reserved tofu, asparagus, and next liquid mixture. Stir-fry 1 minute or until asparagus and tofu are heated.
6. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top with green onions.
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