Ginger-Scented Corn and Asparagus Stir-Fry

Ingredients

• 6 ounces asparagus steamed cut into 1-inch pieces ( 2 cups)
• 1 cup julienne-cut bell pepper red
• 4 tablespoons canola oil divided
• 0.3 teaspoon pepper red crushed
• 10 ounce extra-firm tofu drained cut into 3/4-inch cubes
• 0.7 cup corn kernels fresh
• 1 tablespoon ginger fresh grated peeled
• 4  garlic cloves minced
• 0.3 cup green onions thinly sliced
• 2 tablespoons lower-sodium soy sauce 
• 0.8 cup onion vertically sliced
• 3 tablespoons rice wine vinegar 
• 2 cups short-grain rice hot cooked
• 0.3 cup vegetable broth organic

Equipment

• frying pan
• paper towels
• slotted spoon

Directions

1. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat; swirl to coat.
2. Add tofu; saut for 10 minutes or until golden brown, stirring frequently.
3. Remove tofu from pan with a slotted spoon; wipe pan dry with a paper towel.
4. Heat remaining 2 tablespoons oil in pan; swirl to coat.
5. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes.
6. Add reserved tofu, asparagus, and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus and tofu are heated. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.