Crispy Tofu and Asparagus Stir Fry

Fried tofu and asparagus in a savory garlic sauce.

Course Main Dish

Cuisine Chinese, Filipino

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 163kcal

Cost $6-$8

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.

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.