BM# 74: Week 2/ Day 2
Theme: Quick and Delicious Stir Fries
Dish: Sesame Tofu Asparagus Stir Fry
Today I have a Chinese stir fry made with tofu, asparagus and mushrooms. This recipe is from the ‘Cooking Light way to cook Vegetarian‘ cookbook. Though tofu and mushrooms are commonly used in stir fries, asparagus is an interesting addition in this dish.
Asparagus are in season right now and the markets are selling really fresh and tender ones. I have been cooking quite a bit with them for the past couple of weeks. They add color and nice crispiness to this stir-fry. Also FYI, green asparagus is higher in Vitamins A and C and folate than the white variety.
The original recipe calls for shiitake mushrooms that have strong earthy flavor and rich texture, but I subbed them with some baby bellas. Mushrooms add nice meatiness and flavor to the dish without adding too many calories.
Both white and black sesame seeds are used in this dish. Sesame seeds offer iron, magnesium and zinc in their tiny little packages. They also add nuttiness and crunch to the dish.
The stir fry sauce is made with hoisin, soy sauce, chili-garlic sauce and some corn starch. All in all this is a healthy and wholesome dish that is great to serve over brown rice or noodles.
Lets check out what my fellow marathoners have cooked today for BM# 74.
Sesame Tofu Asparagus Stir Fry
Ingredients
- 14 oz. Extra firm Tofu, drained and cut into 1" cubes
- 8~10 Asparagus, cut into 2" pieces
- 12~15 Baby Bella or Shiitake Mushrooms, thinly sliced
- 1 tbsp Sesame Seeds
- 1 tbsp Black Sesame Seeds
- 4 tsp Peanut Oil
- 2 tsp Sesame Oil
- 4~5 Green Onions, thinly sluced
- ½ cup Vegetable Broth
- 2 tbsp Hoisin Sauce
- 1½ tbsp Low sodium Soy sauce
- 1 tsp Cornstarch
- 1 tsp Chili-garlic sauce
- To taste Salt & Pepper
Instructions
- Combine sesame seeds and ¼tsp of salt in a large bowl. Add the tofu pieces and toss gently to coat.
- Combine 2tsp peanut and sesame oil in a large wok or nonstick skillet over medium-high heat. Add the tofu and stir-fry till golden, about 5~6 minutes. Remove tofu from the pan; keep warm.
- In the same pan, heat the remaining 2tsp peanut oil, add mushrooms and cook for 3~4 minutes or until the mushrooms start to brown. Add asparagus and coo for 4~5 minutes or until asparagus is crisp-tender.
- Reduce heat to medium and add the sliced green onions.
- In a small bowl, combine broth, hoisin sauce, soy sauce, cornstarch and chili garlic sauce.
- Add this sauce to the veggies in the pan and cook for 1~2 minutes or until the sauce is thickened. Stir in the tofu and season with salt. Toss gently to combine. Serve hot over brown rice.
Priya Suresh
Absolutely delicious, am in love with this bowl. Never thought of combining both tofu and asparagus, interesting and a very tempting stir fry.
Vaishali Sabnani
This is just my kind of food, love asparagus,and sesame combo. super.
Srivalli
Very interesting stir fry with tofu..I am somehow not so into tofu, this one surely looks good..I think the sesame adds that crunch and nutty taste!
Sandhiya
Asparagus and tofu are interesting combo. Looks very inviting ,so bookmarked to try.
themadscientistskitchen
Absolutely delicious. Love the flavours here.
Chef Mireille
while I love asparagus and shitake, I would have to replace tofu with something else. However, I love the seasonings you used
Harini
That is a lovely combination, Pavani. I am getting asparagus this weekend 🙂
Usha
When I did stir fries last week, this stir fry was also on my list. In the last minute decided to do another one from the same book as I couldn’t get tender asparagus. You are tempting me to make it very soon.
srividhya
I can wipe this bowl clean any time. 🙂 Super yum
Suma Gandlur
My husband would love this and I am bookmarking this.