Tofu Veggie Ginger Stir-Fry
1/4-1/3 cup rice vinegar
1/3 cup sugar
3/4 cup water, divided
2 tablespoons tamari or soy sauce
1 tablespoon corn starch
3/4 teaspoon ground ginger
1 tablespoon peanut or canola oil
1 (14 ounce) cake extra firm tofu, drained and cubed
1 medium onion, chopped
1 large carrot, sliced
2 small broccoli crowns, cut into small spears
1/2 bunch asparagus, chopped
1 (15 ounce) can baby corn, drained
8 baby portobello mushrooms, sliced
8 ounces spaghetti or Asian noodle of your choice
1. For sauce, combine rice vinegar, sugar,1/2 cup water, and tamari. Bring to a boil, then lower to simmer, and cook until sugar has dissolved. While this is simmering, combine the corn starch and 1/4 cup water and set aside. When sugar dissolves, slowly add the corn starch mixture to the pot. Bring to a boil again, and cook until thick. Remove from heat; stir in ground ginger and keep warm.
2. In wok or large skillet, heat oil. Sauté tofu and onions until onions become translucent and tofu starts to brown. Add the rest of the veggies and cook until almost tender, with some crunch left in them.
3. While veggies are beginning to cook, cook spaghetti or Asian noodles according to package directions, drain, and set aside. Pour ginger sauce over stir-fry, and simmer until bubbly. Serve stir-fry over spaghetti or Asian noodles and enjoy!
Source of recipe: The sauce came from The Complete Cooking Light Cookbook from the recipe "Seasoned Tofu Steaks and Vegetable Stir-Fry With Ginger Sauce." The rest is just a typical stir-fry I compiled with the veggies and tofu I enjoy. You can probably use almost any veggie of your choice that goes in a stir-fry. I also like to use whole wheat pasta because of better nutrition value and I think it has more to it. If you have some input on this recipe, go for it! Any improvements are GREATLY appreciated!