Vegan Stir-Fry Asparagus With Mushroom And Tofu… Loaded up with vibrant spring veggies, this healthy delicious stir fry can be made in 20 minutes flat!
Presenting every vegetable this way. Moreover, instead of just staying with tofu, you may prefer soy cubes. Who knows … it’s all up to you. Fresh spring asparagus loves to be cooked in a wok. Quickly seared, on high heat for a short amount of time leaves it snappy, flavorful and vibrantly green. Paired with tofu, mushrooms, garlic and ginger, this is one of my all time favorite asparagus recipes. But if tofu is a no-go in your house, you can always !
Track how vibrant the asparagus turns when you cook it hot and fast. I love how it keeps it color. For a more upscale presentation, arrange stir fry asparagus with tofu, and mushrooms in a semi-circle. Drizzle sesame oil over top and complete the circle. Scatter with chive blossoms for added color and flavor.
Ingredients
- 8 ounces mushrooms- sliced (cremini, white button, or shiitakes)
- 1 pound asparagus, trimmed.
- 3 T ginger, chopped
- 3 T garlic, chopped
- 1 pound extra firm tofu
- ½ cup corn starch ( optional see notes)
- ¾ tsp kosher salt
- 3/4 tsp sugar (optional, but good)
- 4 Tablespoons peanut oil (or coconut oil) -Divided.
Stir fry Sauce
- 2 tsp soy sauce
- 1 teaspoon sesame oil
- 1 tsp rice wine vinegar
- 1 tsp sugar
- chili flakes ( optional)
Garnish
sprinkle of toasted sesame seeds, chili flakes or sriracha
Instructions
- Slice mushrooms. Bend off the tough ends of the asparagus- they will naturally break off where they are tender. Cut into 2 inch pieces. Chop garlic. Peel and chop ginger. Set all aside.
- Pat dry tofu with paper towels, pressing down to release water. Cut into 1 inch cubes.
- Place cornstarch, salt and sugar in a medium bowl and mix well. Toss tofu in the corn starch mixture.
- Heat 2-3 tablespoons peanut oil in a wok over high heat. Once hot, turn heat to medium high. Shake excess cornstarch off tofu and carefully place tofu in the wok, working in batches ( don’t over crowd). Turn tofu carefully every minute or so, adding little more oil if you need, until a least two sides are golden brown and crispy. Set tofu aside on paper towel lined plate. When all the tofu is done, wipe out the wok and gather the all the prepped veggies and in the stir fry sauce.
- Heat 2-3 Tablespoons peanut or high heat oil in a wok over high heat. Just as it begins to smoke, turn heat to medium high and add mushrooms. Stir constantly for 2 minutes, don’t stop. Add ginger and continue stirring 1-2 minutes. Add asparagus and garlic, stir for 1 ½-2 minutes, until asparagus is just tender, but still crisp and vivid green.
- Add “Stir Fry Sauce” and stir to incorporate. Gently fold in crispy tofu at the very end right before serving. Divide and garnish as you please.
Notes
- You can make this tofu without the cornstarch. This will lighten up the calories. The tofu will be less crispy (no crust) but it will still taste good.
- Simply heat the oil, and season the oil itself with salt and pepper. Then fry the tofu in the seasoned oil, until golden on most sides. Resume recipe from there, removing tofu.
- Maybe you may want to try this recipe for vegetables like eggplant, zucchini, veggies carrots. You can always evaluate seasonal vegetables with this cooking method. Will be beautiful like.
- If you want to consume it with sauce, you can check the sauce recipes. Sauces add richness to these recipes. Use whatever you like, or consume it that way. Delicious in two flavors. My favorite this recipe sauces that are always in the fridge: mushroom gravy, tzatziki sauce.
stir-fry asparagus with mushroom and tofu
Course: Dinner, LunchCuisine: ChineseDifficulty: Beginner2
servings10
minutes10
minutes349
kcal20
minutesVegan Stir-Fry Asparagus With Mushroom And Tofu… Loaded up with vibrant spring veggies, this healthy delicious stir fry can be made in 20 minutes flat!
Ingredients
8 ounces mushrooms- sliced (cremini, white button, or shiitakes)
1 pound asparagus, trimmed.
3 T ginger, chopped
3 T garlic, chopped
1 pound extra firm tofu
½ cup corn starch ( optional see notes)
¾ tsp kosher salt
3/4 tsp sugar (optional, but good)
4 Tablespoons peanut oil (or coconut oil) -Divided.
- Stir fry Sauce
2 tsp soy sauce
1 teaspoon sesame oil
1 tsp rice wine vinegar
1 tsp sugar
chili flakes ( optional)
- Garnish
sprinkle of toasted sesame seeds, chili flakes or sriracha
Directions
- Slice mushrooms. Bend off the tough ends of the asparagus- they will naturally break off where they are tender. Cut into 2 inch pieces. Chop garlic. Peel and chop ginger. Set all aside.
- Pat dry tofu with paper towels, pressing down to release water. Cut into 1 inch cubes.
- Place cornstarch, salt and sugar in a medium bowl and mix well. Toss tofu in the corn starch mixture.
- Heat 2-3 tablespoons peanut oil in a wok over high heat. Once hot, turn heat to medium high. Shake excess cornstarch off tofu and carefully place tofu in the wok, working in batches ( don’t over crowd). Turn tofu carefully every minute or so, adding little more oil if you need, until a least two sides are golden brown and crispy. Set tofu aside on paper towel lined plate. When all the tofu is done, wipe out the wok and gather the all the prepped veggies and in the stir fry sauce.
- Heat 2-3 Tablespoons peanut or high heat oil in a wok over high heat. Just as it begins to smoke, turn heat to medium high and add mushrooms. Stir constantly for 2 minutes, don’t stop. Add ginger and continue stirring 1-2 minutes. Add asparagus and garlic, stir for 1 ½-2 minutes, until asparagus is just tender, but still crisp and vivid green.
- Add “Stir Fry Sauce” and stir to incorporate. Gently fold in crispy tofu at the very end right before serving. Divide and garnish as you please.
Notes
- You can make this tofu without the cornstarch. This will lighten up the calories. The tofu will be less crispy (no crust) but it will still taste good.
- Simply heat the oil, and season the oil itself with salt and pepper. Then fry the tofu in the seasoned oil, until golden on most sides. Resume recipe from there, removing tofu.
- Maybe you may want to try this recipe for vegetables like eggplant, zucchini, veggies carrots. You can always evaluate seasonal vegetables with this cooking method. Will be beautiful like.
- If you want to consume it with sauce, you can check the sauce recipes. My favorite this recipe sauces that are always in the fridge: mushroom gravy, tzatziki sauce.
