Jo's Cookbook
Gingered Vegetable Tofu Stir-Fry
1 cup water
1/4 cup sherry
2 Tbl soy sauce
4 tsp corn starch
1/2 tsp sugar
1 Tbl cooking oil
1 Tbl grated ginger
1 lb fresh asparagus, cut into 1-inch pieces
1 small yellow summer squash, halved and sliced
2 green onions, sliced
1 10 oz package tofu, cubed
1/2 cup pine nuts, toasted
2 cups hot cooked brown rice
In a small bowl, stir together water, sherry, soy sauce, corn starch and sugar. Set aside.
Heat cooking oil in wok. Stir-fry ginger for 15 seconds. Add fresh asparagus and squash. Stir-fry 3 minutes. Add green onions. Stir-fry until asparagus is crisp-tender. Remove vegetables from wok.
Add tofu to wok. Stir-fry 2-3 minutes, until lightly browned. Remove from wok. Stir sauce. Add sauce to hot wok. Cook until thick and bubbly. Return veggies and tofu to wok. Stir all ingredients together to coat with sauce. Cover and cook 1 minute, until heated through. Stir in pine nuts. Makes four servings.
Jo's Comments: This was yummy. I brought it with me for lunch and made all my co-workers jealous! I love making them jealous!!! Muhahahaha