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Stir Fried Tofu and Asparagus in a bowl.
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Tofu and Asparagus Stir Fry

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!
Course Main Course, Side Dish
Cuisine Chinese, Filipino
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 163kcal
Author Nora Rey
Cost $6-$8

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
US Customary - Metric

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.

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.

Nutrition

Calories: 163kcal | Carbohydrates: 14g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 826mg | Potassium: 293mg | Fiber: 4g | Sugar: 5g | Vitamin A: 918IU | Vitamin C: 9mg | Calcium: 168mg | Iron: 4mg