GINGERED VEGETABLE-TOFU STIR-FRY

PAT THE TOFU CUBES DRY USING PAPER TOWELS BEFORE ADDING THEM TO THE SKILLET. THIS WILL HELP THE TOFU BROWN AND PREVENT IT FROM STICKING TO THE SKILLET.

START TO FINISH 30 minutes

• ¾ cup water
• ¼ cup dry sherry, dry white wine, or vegetable broth
• 3 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• ½ tsp. sugar
• 1 Tbsp. olive oil
• 2 tsp. grated fresh ginger
• 1 lb. fresh asparagus, cut into 1-inch pieces, or one 10-oz. pkg. frozen cut asparagus, thawed and well drained
• 1 small yellow summer squash, halved lengthwise and sliced
• ¼ cup sliced green onions
• 12 oz. extra-firm tofu, cut into ½-inch cubes and patted dry
• ½ cup chopped toasted almonds (tip)
• 2 cups hot cooked brown rice

1. For sauce, in a bowl stir together the first five ingredients (through sugar).

2. In a large skillet or wok heat oil over medium-high heat. (Add more oil as needed during cooking.) Add ginger; cook and stir 15 seconds. Add fresh asparagus (if using) and squash; cook and stir 3 minutes. Add thawed asparagus (if using) and green onions; cook and stir 2 minutes more or until asparagus is crisp-tender. Remove vegetables from skillet.

3. Add tofu to skillet. Carefully cook and stir over medium-high heat 2 to 3 minutes or until tofu is lightly browned. Remove from skillet. Stir sauce; add to skillet. Cook and stir until thickened and bubbly. Return cooked vegetables and tofu to skillet. Stir all ingredients into sauce to coat. Cook, covered, 1 minute more or until heated through. Stir in almonds. Serve stir-fry over rice. MAKES 4 SERVINGS.

PER SERVING 329 cal., 13 g fat (1 g sat. fat), 836 mg sodium, 37 g carb., 6 g fiber, 15 g pro.