Our Veggie Kitchen

This is one of my favorite stir fry sauces. It is very gingery, so if you're not a big fan, cut back on the ginger. I've cut the ginger back to 1 tbs and it is still very good, just not as potent.

This is also a great sauce for Fried Ginger Tofu



Ginger Tofu Stir Fry
2 tbs vegetable oil
1 tsp sesame oil
1 lb tofu, drained and sliced
1 onion, sliced
1 lb bok choy, leaves & stalk separated
2 carrots, sliced on the bias
1 lb broccoli florets
1 lb asparagus spears
Sauce:
2 tbs cornstarch
1 1/2 cups vegetable broth
1/4 cup soy sauce
1/4 cup sherry
1 tbs sugar
3 cloves garlic, minced
2 tbs ginger, grated

Combine the sauce ingredients and whisk together.

Heat the oils in a large saute pan over medium high. When the oil is hot enough to spatter, add the tofu. Let it fry for a couple minutes, until it begins to brown. Gently turn or toss and cook until the tofu is evenly browned. Remove from the pan and set aside.

If necessary, add a little more oil to the pan. Add the carrots, bok choy stalks and onion slices. Stir fry until the carrots begin to soften. Add the broccoli and asparagus. Continue to stir fry until the broccoli and asparagus begin to soften, but are not cooked through yet. Add in the tofu and roughly chopped bok choy greens. Pour in the sauce and simmer until the sauce thickens and the greens wilt.

Serve over rice or noodles.

4 Servings: 341 cal (13g fat, 37g carbs, 17g protein)