Shrimp and asparagus stir fry with tofu, so fancy! I am beginning to be a bit more comfortable throwing together a quick stir fry without a recipe. I had some shrimp left over after the Oscars and also had some extra tofu and a bunch of asparagus in the fridge. Perfect!
- 1 bunch of asparagus – sliced into 1 inch pieces
- 1 inch ginger – diced
- 3 clove garlic – diced
- 1/2 package tofu – cut into 1 inch pieces
- shrimp (about 1 cup)
- 1 cup chicken broth
- 3 T. soy sauce
- 1/2 T. rice wine vinegar
- 1 T. sesame oil
In a saute pan, heat a bit of olive oil and toss in the ginger and garlic. After a couple minutes, toss in the tofu and asparagus. Cook for about 4 minutes and then add in the broth and seasonings. Toss in the shrimp and cook until, well, cooked. Sprinkle in corn starch, one tablespoon at a time, until the sauce is as thick as you want it (I used about 2 T.). Taste to make sure the asparagus is cooked and serve immediately.
Notes: Great! This was a very flavorful and fancy meal (as it had meat/shrimp). So fast too.
Servings: 2 big dinner servings