Gingery Asparagus, Corn, and Tofu Stir-Fry

I've never really considered myself an Asian stir-fry kind of person. I don't know why; they just usually don't get me all that excited. But this one I like so much that I've made it twice now (and recipes don't often get repeated in my house). It's got a great combination of veggies, chewy browned tofu cubes, and a really easy yet super aromatic sauce. And it's the perfect weeknight meal because it takes less than a half-hour to prepare.

Gingery Asparagus, Corn, and Tofu Stir-Fry
From Cooking Light
  • 4 tablespoons canola oil, divided
  • 10 oz 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, sliced
  • 1 julienne-cut red bell pepper
  • 6 oz asparagus, steamed and cut into 1-inch pieces (you can skip the steaming if you have super-thin asparagus)
  • 1/4 cup vegetable broth
  • 2 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked short-grain rice
  • 2 scallions, sliced, for garnish
Heat 2 tablespoons oil in a large skillet over medium-high heat; swirl to coat. Add tofu and saute for 10 minutes or until golden brown, stirring frequently. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towl. Heat remaining 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper) and stir-fry 5 minutes. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup stir-fry mixture over rice, and top evenly with scallions.