Recipes and Cooking Gingered Vegetable-Tofu Stir-Fry 5.0 (3) Use extra firm tofu for this recipe. It breaks apart less easily than regular or soft tofu. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup water ¼ cup dry sherry or dry white wine 2 tablespoon soy sauce 4 teaspoon cornstarch ½ teaspoon sugar 1 tablespoon cooking oil 2 teaspoon grated fresh ginger 1 pound fresh asparagus, cut into 1-inch pieces (2-1/2 cups), or one 10-ounce package frozen cut asparagus, thawed and well drained 1 small yellow summer squash, halved lengthwise and sliced (1-1/4 cups) 2 green onions, sliced (1/4 cup) 1 10.5 ounce package extra firm tofu (fresh bean curd), cut into 1/2-inch cubes ½ cup pine nuts or chopped almonds, toasted 2 cup hot cooked brown rice Directions For sauce, in a small bowl stir together water, dry sherry or wine, soy sauce, cornstarch, and sugar. Set aside. Pour the cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat the wok or large skillet over medium-high heat. Stir-fry the ginger in hot oil for 15 seconds. Add the fresh asparagus (if using) and squash; stir-fry for 3 minutes. Add the thawed asparagus (if using) and green onions; stir-fry about 1- 1/2 minutes more or until the asparagus is crisp-tender. Remove vegetables from wok. Add tofu to the hot wok or skillet. Carefully stir-fry for 2 to 3 minutes or until lightly browned. Remove from wok. Stir the sauce. Add sauce to hot wok. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to the wok. Stir all ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Stir in pine nuts or almonds. Serve over rice. Makes 4 servings. Print Nutrition Facts (per serving) 350 Calories 17g Fat 38g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 350 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Sodium 344mg 15% Total Carbohydrate 38g 14% Protein 16g Vitamin C 15.4mg 77% Calcium 70.7mg 5% Iron 4mg 22% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.