This tofu and asparagus stir-fry has crispy tofu and tender-crisp asparagus in a savory garlic sauce.
You can air-fry, bake, or pan-fry the tofu - use whichever method works best for you.
Once the tofu is ready, the rest comes together quickly.
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Ingredients You'll Need
Notes and Substitutions
- Tofu: Use firm or extra-firm tofu so it holds its shape. Drain it well and pat it dry before cooking.
- Asparagus: Choose firm, bright green stalks. Broccoli, green beans, snap peas, or bell peppers will also work.
- Chili garlic sauce: This adds garlic and a little heat. You can use sambal oelek or Sriracha instead.
- Shaoxing wine: This Chinese cooking wine adds flavor to the sauce. You can use dry sherry or sake instead. For an alcohol-free option, use more water.
- Soy sauce: Use regular or light soy sauce. If using low-sodium soy sauce, taste the sauce and add more if needed.
- Sesame oil: Use toasted sesame oil and add it at the end. A small amount gives the dish a light, nutty flavor.
How to Tofu and Asparagus Stir-Fry
Step 1: Prepare the tofu
Cut 1 block of firm or extra-firm tofu into bite-size pieces.
Place them on paper towels and pat them dry. Sprinkle lightly with salt.
Step 2: Cook the tofu
Choose one of these methods:
- Air-fry: Cook at 400°F (204°C) for 10 to 12 minutes, turning halfway through.
- Bake: Cook at 400°F (204°C) for about 20 minutes, turning halfway through.
- Pan-fry: Heat a thin layer of oil in a wok or pan. Fry until golden and crisp on most sides.
Set the cooked tofu aside.
Step 3: Prepare the asparagus and aromatics
Trim off the tough ends of 1 pound asparagus.
Cut the stalks diagonally into pieces about 2 inches long.
Cut 2 scallions into 2-inch pieces. Mince 6 garlic cloves and 1 teaspoon ginger.
Step 4: Make the sauce
In a bowl or cup, combine:
- 1 tablespoon cornstarch
- 1 teaspoon chili garlic sauce
- 2 teaspoons sugar
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- ⅔ cup water
Mix until the cornstarch dissolves.
Step 5: Cook the aromatics
Heat a little oil in a wok or wide pan over medium-high heat.
Add the ginger and garlic and cook for about 30 seconds.
Add the scallions and stir briefly.
Step 6: Cook the asparagus
Add the asparagus and stir-fry for about 2 minutes. Cook it for less time if the stalks are very thin.
The asparagus should turn bright green and soften slightly but still have a little crunch.
Step 7: Add the tofu and sauce
Add the cooked tofu. Stir the sauce again, then pour it into the pan.
Toss everything together and cook for about a minute, until the sauce lightly thickens and coats the tofu and asparagus.
Step 8: Add the sesame oil
Add 2 teaspoons sesame oil and black pepper to taste.
Turn off the heat and serve your crispy tofu and asparagus stir-fry with rice.
Stir-Fry Tips
- Dry the tofu well so it can brown and crisp.
- Give the tofu enough space while cooking. Crowding can make it steam.
- Stir the sauce before adding it because cornstarch settles at the bottom.
- Do not overcook the asparagus. It should stay bright green with a little crunch.
- Have everything ready before you start. Stir-frying moves quickly.
Recipe FAQs
Firm or extra-firm tofu works best. It holds its shape and becomes crisp when air-fried, baked, or pan-fried.
Not always. Drain it and pat it dry well. If your tofu contains a lot of water, press it for 15 to 20 minutes before cutting it.
Remove as much water as possible and cook the pieces in a single layer. Do not overcrowd the air fryer, baking sheet, or pan.
Yes. Try broccoli, green beans, snap peas, snow peas, bell peppers, or mushrooms. Add firm vegetables first and quick-cooking vegetables last.
More Stir-Fry Recipes
- Beef stir-fry: Beef cooked with onions and bell peppers in a savory sauce.
- Yaki udon: Thick udon noodles stir-fried with vegetables and protein.
- Sweet and sour chicken: Crispy chicken, pineapple, onions, and peppers in a sweet and tangy sauce.
- Squid stir-fry: Squid stir-fried with vegetables and aromatics.
- Eggplant stir-fry: Eggplant and shrimp cooked in a savory sauce.
- Bistek tagalog: Beef and onions cooked with soy sauce and calamansi.
- Pad Thai: Rice noodles stir-fried with eggs, tofu, vegetables, and a tangy sauce.
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📖 Recipe
Crispy Tofu and Asparagus Stir Fry
Equipment
- A wok or wide pan
Ingredients
- 1 (12 to 16-ounce) block firm or extra-firm tofu
- 1 pound asparagus cut into 2-inch pieces
- 2 scallions cut into 2-inch pieces
- 6 cloves garlic minced
- 1 teaspoon finely grated or minced ginger
- 1 tablespoon cornstarch
- 1 teaspoon chili garlic sauce
- 2 teaspoons sugar
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- ⅔ cup water
- 2 teaspoons sesame oil
- Salt and pepper as needed
- Neutral oil as needed
Instructions
- Cut the tofu into bite-size pieces. Pat dry and season lightly with salt.
- Air-fry at 400°F for 10 to 12 minutes, bake at 400°F for about 20 minutes, or pan-fry until golden and crisp. Set aside.
- Mix the cornstarch, chili garlic sauce, sugar, Shaoxing wine, soy sauce, and water until smooth.
- Heat a little oil in a wok or wide pan over medium-high heat. Cook the ginger and garlic for about 30 seconds, then add the scallions.
- Add the asparagus and stir-fry for about 2 minutes, until bright green and slightly tender.
- Add the tofu. Stir the sauce again, then pour it into the pan.
- Toss and cook for about a minute, until the sauce lightly thickens and coats everything.
- Add the sesame oil and black pepper to taste. Turn off the heat and serve.
Video
Notes
- Tofu: Use firm or extra-firm tofu. Drain and pat it dry.
- Asparagus: Trim the tough ends and cut into 2-inch pieces. Broccoli, green beans, snap peas, or bell peppers also work.
- Chili garlic sauce: Use sambal oelek or Sriracha instead.
- Shaoxing wine: Use dry sherry, sake, or water.
- Soy sauce: Regular, light, or low-sodium soy sauce will work. Adjust to taste.
- Sesame oil: Use toasted sesame oil and add it at the end.
Bim says
This is a healthy menu and easy to make. Yummy!
Mark Reyes says
Thank you, Mommy Bim! Hope you enjoy this tofu and asparagus stir-fry!
Edna says
Delicious and healthy and so easy to make!
Thanks for sharing💕
Mark Reyes says
Thank you, Edna! So glad you enjoyed the tofu and asparagus stir-fry. ❤️