Go Back
+ servings
Blue platter with Tofu asparagus stir fry.

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
Print Pin
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Main Course, Main Dish, Side Dish
Cuisine: asian, Chinese
Servings: 4 Servings


Stir fry sauce:

  • ½ cup Vegetable Broth
  • 2 tablespoons Hoisin Sauce
  • 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


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.



  • 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.


Calories: 203kcal | Carbohydrates: 12g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 576mg | Potassium: 485mg | Fiber: 2g | Sugar: 5g | Vitamin A: 485IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!