Spring Vegetable Stir-Fry

Ingredients

• 1/2 cup sliced red onion
• 1 (14-ounce) package firm tofu, cut in 3/4-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch

• 1 teaspoon sugar
• 2 cups bean sprouts
• 1 teaspoon red wine vinegar
• Black pepper

How to make it 



• 1

  Combine 1/4 cup vegetable broth, garlic, and ginger in a large skillet or wok. Simmer over moderate heat for 2 minutes. Add asparagus, carrots, snow peas, and onion. Cook, stirring, over moderately high heat until vegetables soften slightly, about 5 minutes. Add tofu and soy sauce. In a small bowl, stir together remaining 6 tablespoons vegetable broth, cornstarch, and sugar. Add to skillet, bring to a simmer, and simmer until sauce thickens and vegetables are crisp-tender, about 5 minutes. Add sprouts and vinegar and toss. Season with black pepper. Serve immediately. Serves 4.