This Tofu and Asparagus Stir-Fry comes with crispy tofu and tender-crisp asparagus in a garlicky, savory sauce. It's a protein-packed, meatless dinner that's fast and easy to prepare!
If you like stir-fries, you may also want to try Beef Stir Fry with Onions & Peppers, Yaki Udon (Stir-Fried Udon), or Sweet and Sour Chicken.
Jump to:
Ingredients you’ll need
Notes and substitutions
- Chili garlic sauce: A thick, chunky sauce made from red chilies and used in stir-fries and sauces like Chili Garlic Shrimp. You can also use sambal oelek or Sriracha in place of it.
- Shaoxing wine: An amber-colored Chinese rice wine that enhances the flavor of the dish. To substitute, use another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
- Sesame oil: Choose the dark-colored variety made from toasted sesame seeds with a strong flavor and aroma. It is used for seasoning and is added toward the end of cooking.
How to make this recipe
Step 1: Cut 1 (14-ounce) block of tofu into bite-size pieces and lay them on paper towels to drain out excess water—the crispier they'll get when fried or baked. Sprinkle salt over them.
Step 2: You can crisp up tofu in a few ways. (2a)Air-fry for 10-12 minutes at 400° F (204° C). It is the most convenient way and uses the least amount of oil.
(2b)Bake it in the oven for 20 minutes at 400° F (204° C). This method may require a slightly longer cooking time which involves preheating the oven.
(2c)Or shallow-fry it in the same wok or pan you'll use for the stir-fry. It results in a deliciously crispy texture, although it requires using more oil.
Step 3: Slice off the woody ends of 1 pound of asparagus and cut them into 2-inch sections diagonally. Prepare the aromatics—2 scallions, 6 garlic cloves, and 1 teaspoon of ginger.
Step 4: Mix 1 tablespoon cornstarch, 1 teaspoon chili garlic sauce, 2 teaspoons sugar, 1 tablespoon Shaoxing wine, 3 tablespoons soy sauce, and ⅔ cup of water for the stir-fry sauce.
Step 5: Set your wok to medium-high heat and add about a tablespoon of oil. Sauté ginger and garlic for about 30 seconds, then add the scallions.
Step 6: Add asparagus and cook for 2 minutes (less for thin asparagus). Toss them constantly, so they don't burn. Add the tofu.
Step 7: Increase the heat and pour in the sauce immediately.
Step 8: Toss them together and let the sauce thicken for about a minute. Add 2 teaspoons of sesame oil and ground pepper to taste. Turn off the heat and serve while it's hot!
Recipe FAQs
Tofu tastes quite bland straight out of the package, making it perfect for soaking up flavors. Depending on the variety, it can be creamy, firm, or spongy.
Asparagus has a distinct, strong flavor. It tastes grassy and bitter when raw, but it is sweet when cooked.
You can forget about the name of this dish and try vegetables like green beans, Chinese broccoli, broccoli, cauliflower, snow peas, or bok choy.
Use it if you have one. A wok is ideal for stir-fries and fried rice like Crab Fried Rice, where the food can be tossed or pushed to the sides. You'll also get that unique smoky flavor and aroma called wok hei. You can, however, use a large skillet or pan where the ingredients can come in contact with the hot pan.
Other vegetable recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Tofu and Asparagus Stir Fry
Equipment
- A wok or skillet
Ingredients
- 1 (12 to 16-ounce) block firm or extra-firm tofu
- 1 pound asparagus cut into 2-inch sections
- 2 scallions cut into 2-inch sections
- 6 cloves garlic minced
- 1 teaspoon finely grated or minced ginger
- 1 tablespoon cornstarch
- 1 teaspoon chili garlic sauce (see note)
- 2 teaspoons sugar
- 1 tablespoon Shaoxing wine (see note)
- 3 tablespoons soy sauce regular or light
- ⅔ cup water
- 2 teaspoons sesame oil (see note)
- Ground pepper to taste
- Neutral-tasting oil (canola or vegetable oil) for sautéing and frying
Instructions
- Cut tofu into bite-size pieces and lay them on paper towels to drain out excess water. Sprinkle salt over them.
- Crisp up tofu in an air-fryer for 10-12 minutes at 400° F (204° C), bake it in the oven for 20 minutes at 400° F (204° C), or shallow-fry it in the same wok you'll use for the stir-fry.
- Mix cornstarch, chili garlic sauce, sugar, Shaoxing wine, soy sauce, and ⅔ cup of water for the stir-fry sauce.
- Set your wok to medium-high heat and add about a tablespoon of oil. Sauté ginger and garlic for about 30 seconds, then add scallions.
- Add asparagus and cook for 2 minutes (less for thin asparagus). Toss them constantly, so they don't burn. Add the tofu.
- Increase the heat and pour in the sauce immediately.
- Toss them together and let the sauce thicken for about a minute. Add sesame oil and ground pepper to taste. Turn off the heat and serve.
Video
Notes
- Chili garlic sauce: A thick, chunky sauce made from red chilies and used in stir-fries and sauces. You can also use sambal oelek or Sriracha in place of it.
- Shaoxing wine: An amber-colored Chinese rice wine that enhances the flavor of the dish. To substitute, use another Chinese cooking wine, dry sherry, or Japanese rice wine (sake).
- Sesame oil: Choose the dark-colored variety made from toasted sesame seeds with a strong flavor and aroma. It is used for seasoning and is added toward the end of cooking.
Bim
This is a healthy menu and easy to make. Yummy!
Edna
Delicious and healthy and so easy to make!
Thanks for sharing💕