Maybe you don’t like tofu. Maybe you’ve never tried it. Maybe you need to try it in this recipe!
If you like asparagus and squash, even if you think you don’t like tofu, you should try this recipe. It’s so good! I use the extra firm tofu and drain it really well, then brown it quickly in hot butter.
It’s actually a Taste of Home recipe to which I made some modifications. They made it a purely vegan dish but I didn’t worry about that. I used chicken broth and butter. Here’s my version:
1 T. cornstarch
2 tsp. sugar
1-1/2 c. broth (vegetable or chicken)
2 T. soy sauce
3 tsp. sliced ginger root (I slice it so I can find it and get it out. I love the flavor but don’t like to bite into it.)
4 T. butter
1 lb. fresh asparagus, cut into 1″ pieces
1 yellow squash, sliced
2 green onions, thinly sliced
1 package extra firm tofu, drained and cut into small cubes
1 c. fresh basil leaves
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red pepper
Cooked brown rice
Sliced or slivered almonds, toasted
1. Combine cornstarch, sugar, broth and soy sauce. Set aside.
2. In a non-stick skillet, add 1 T. butter. Stir fry ginger for 1 minute. Add asparagus, green onions and squash. Continue to stir fry for 3 or 4 minutes. Remove from pan.
3. Add 2 T. butter and heat til almost brown. Add tofu and stir fry. Add salt and peppers and continue to stir fry til tofu is brown on the outside. Remove from pan.
4. Stir the cornstarch mixture til smooth, pour into pan and stir til thickened. Add asparagus mixture, tofu and basil. Stir til everything is hot.
Serve over brown rice and sprinkle with toasted almonds.