You can purchase this book from the GRITstore: Cooking Light Pick Fresh Cookbook.
Hands-on time: 30 min. Total time: 30 min.
Stir-fries are the perfect opportunity to show off your mélange of garden goods. A colorful mix of fresh corn, sweet red pepper, green asparagus, and sizzling browned tofu makes this an inexpensive, memorable weeknight meal.
4 tablespoons canola oil, divided
10 ounces extra-firm tofu, drained and cut into 3⁄4-inch cubes
2⁄3 cup fresh corn kernels
1tablespoon grated peeled fresh ginger
4 garlic cloves, minced
1 small onion, vertically sliced (about 3⁄4 cup)
1 julienne-cut red bell pepper (about 1 cup)
6 ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)
1⁄4 cup organic vegetable broth
2 tablespoons lower-sodium soy sauce
3 tablespoons rice wine vinegar
1⁄4 teaspoon crushed red pepper
2 cups hot cooked short-grain rice
2 thinly sliced green onions (about 1⁄4 cup)
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat.
Add tofu; sauté 10 minutes or until golden brown, stirring frequently.
Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel.
Heat 2 tablespoons oil in pan; swirl to coat. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes.
Add tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated.
Place 1⁄2 cup rice on each of 4 plates. Spoon about 1 cup corn mixture over each serving, and top each with 1 tablespoon green onions. Serves 4.
CALORIES 380; FAT 18.8g (sat 1.6g, mono 12.1g, poly 4.6g); PROTEIN 12.2g; CARB 43.8g; FIBER 4g; CHOL 0mg; IRON 4.2mg; SODIUM 421mg; CALC 153mg
Reprinted with permission from Cooking Light Pick Fresh Cookbook, published by Oxmoor House, 2013. Buy this book from our store: Cooking Light Pick Fresh Cookbook.
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