Ingredients for Gingered Vegetable Tofu Stir Fry
- 1/4 cup water
- Dry Sherry
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Canola Oil
- Fresh Ginger
- 1 pound fresh asparagus, trimmed
- Summer Squash
- 2 green onions, thinly sliced
- Extra Firm Tofu
- Pine Nuts
- Cooked Brown Rice
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How to Make Gingered Vegetable Tofu Stir Fry
- **Prepare the sauce:** In a small bowl, whisk together the water, sherry (or wine), soy sauce, cornstarch, and sugar until smooth. Set aside.
- **Heat the wok:** Pour oil into a wok or large skillet and preheat over medium-high heat.
- **Sauté the ginger:** Add grated ginger to the hot oil and stir-fry for 15 seconds until fragrant.
- **Stir-fry the vegetables:** Add the asparagus and butternut squash to the wok. Stir-fry for 3 minutes, until slightly softened.
- **Add green onions:** Stir in the green onions and cook for 1 1/2 minutes more, or until asparagus is crisp-tender. Remove vegetables from the wok and set aside.
- **Cook the tofu:** Add the pressed and cubed tofu to the wok. Stir-fry for 2-3 minutes, until lightly browned. Remove tofu from the wok and set aside.
- **Thicken the sauce:** Stir the sauce to ensure all ingredients are well combined. Pour the sauce into the wok and cook, stirring constantly, until thickened and bubbly (about 1-2 minutes).
- **Combine and heat through:** Return the cooked vegetables and tofu to the wok. Stir to coat everything evenly with the sauce. Cover and cook for 1 minute more, or until heated through.
- **Garnish and serve:** Stir in the toasted pine nuts or almonds (if using). Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
21g
Fat
9g
Carbs
12g