Ingredients
- 1 tablespoon cornstarch
- 1/2 teaspoon sugar
- 1-1/4 cups vegetable broth
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons minced fresh gingerroot, divided
- 3 teaspoons canola oil, divided
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow summer squash, halved and sliced
- 2 g reen onions, thinly sliced
- 1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups hot cooked brown rice
- 2 tablespoons sliced almonds, toasted
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