Tofu Asparagus Stir Fry

Sesame Tofu Asparagus Stir Fry is a healthy and wholesome dish that is great to serve over brown rice or noodles. It is made with flavorful stir fry sauce.

Author: Pavani

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course, Main Dish, Side Dish

Cuisine: asian, Chinese

Servings: Servings

Ingredients

Stir fry sauce:

½ cup Vegetable Broth
2 tablespoons Hoisin Sauce
1½ tablespoons Soy sauce, preferably low sodium
1 teaspoon Chili-garlic sauce
1 teaspoon Cornstarch

For the Tofu Vegetable Stir Fry:

2 tablespoons Peanut Oil, divided
2 teaspoons Sesame Oil
14 oz. Extra firm or Super firm Tofu, drained and cut into 1" cubes
1 tablespoon Sesame Seeds
1 tablespoon Black Sesame Seeds
1" Fresh Ginger, grated
2~3 Garlic cloves, finely minced
10~12 Asparagus, cut into 2" pieces
8 oz. Baby Bella or Shiitake Mushrooms, thinly sliced
4~5 Green Onions, thinly sliced
To taste Salt & Pepper

Instructions

Make Stir-fry Sauce:

In a small bowl, combine broth, hoisin sauce, soy sauce, chili garlic sauce and corn starch. Whisk well to combine and set aside.

Make Sesame Tofu:

Heat 1 tablespoon peanut and 1 teaspoon sesame oil in a large wok or nonstick skillet over medium-high heat. Once the oil is sizzling, add tofu, white and black sesame seeds and salt to taste. Stir fry until crispy and golden, about 6~7 minutes. Transfer tofu onto a plate and keep warm.

Make Stir Fry:

In the same pan, heat the remaining 1 tablespoon peanut oil and 1 teaspoon sesame oil on medium-high heat. Add ginger, garlic and cook for about 1 minute or until aromatic. Stir in mushrooms and cook for 3~4 minutes or until the mushrooms start to brown. Add asparagus and cook for 4~5 minutes or until asparagus is crisp-tender.
Reduce heat to medium and add the sliced green onions.
Add the stir fry 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 and pepper. Toss gently to combine. Serve hot over brown rice.

Video

Notes

recommend using extra firm or super firm tofu here. These hold their shape while stir frying and do not crumble.
I use either baby bella or white mushrooms because they are easily available. But you can also use shiitake mushrooms that have strong earthy flavor and rich texture.
If you cannot source Hoisin sauce, then here is a great resource from Greatist for hoisin sauce substitute.
I recommend using low sodium soy sauce. But it is OK to use regular soy sauce as well.
Feel free to use water or even vegetarian bouillon cube instead of vegetable stock.
I use store bought 'sambal oelek', but feel free to sriracha or other chili sauces.
Make the stir fry sauce up to 2 days in advance. Make sure to whisk the sauce well to ensure that corn starch is mixed in.
Store any leftover stir fry in an airtight container in the fridge for up to 2 days. Warm in a microwave until heated through.
For the sauce to thicken, make sure to bring it to a low boil and cook for 1~2 minutes.
If you are not a big fan of tofu, then substitute it with paneer.
You can use green beans instead of asparagus. Not a big fab of mushrooms, omit them. Broccoli, cauliflower, eggplant, bell peppers etc. are all great alternatives.

Nutrition

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