Tofu and Asparagus Stir – Fry

This tofu asparagus stir-fry is an easy, healthy weeknight dinner that’s loaded with veggies and comes together in less than 30 minutes.

MAIN INGREDIENTS

Tofu – 4 oz Extra firm tofu, crumbles (pressed for 20 mins to drain excess moisture)

Asparagus – 1 lb Asparagus, trimmed, diagonally cut into 1”– 2” pieces 

Ginger – 1 inch piece Ginger, peeled, finely chopped 

Garlic – 3 cloves Garlic, finely chopped

Scallions – 3 stalk Scallions / Spring onions, white and pale green parts only, finely chopped

Spices – 1/4 tsp Chili flakes

Other Ingredients – Soy sauce, Rice cooking wine (Shaoxing wine or sherry cooking wine), oil, Sesame seeds for garnishing and salt for seasoning.

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

• Press tofu with heavy object for 20 minutes or use tofu press. This drains excess moisture.
• While the tofu is being pressed, trim and cut the asparagus diagonally into 1 to 2 inch pieces.
• Once 20 minutes are up, crumble 4 oz of tofu using hand or fork.

STEP 2 :

• Heat 1 tbsp oil in a large skillet over high. Once pan is hot (oil will be lightly smoking), add asparagus and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes.
• Transfer asparagus to a plate and keep aside.

STEP 3 :

Reduce heat to medium-high; add remaining 1 tbsp oil to the same skillet, add scallions/spring onion, garlic, and ginger and saute for 2 mins.

STEP 4 :

Now add tofu crumbles, chili flakes, season with a couple pinches of salt and cook until tofu begins to brown, about 4 minutes.

STEP 5 :

Add cooking wine and soy sauce and give a good mix for 1 minute. Then return stir fried asparagus to skillet. Cook, turning to coat with tofu mixture, until heated through for few seconds.

STEP 6 : Serving

Transfer stir-fry to a platter or large shallow bowl and sprinkle with sesame seeds. Serve with rice.

TIPS AND TRICKS:

Storage – Leftover can be stored in refrigerator for 3 days. Before serving just warm in microwave for 1 min or cook in a pan for 2 mins.

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