Ginger tofu and asparagus stir-fry is spring on a weeknight timer — thin spears, golden tofu, and a glossy cornstarch sauce that takes thirty minutes from cutting board to table.
When the first tender stalks of spring asparagus appear, this is the recipe I reach for every single time. This Ginger Tofu & Asparagus Stir-Fry is a celebration on a plate! We’re talking crisp-tender asparagus, golden-brown tofu, and sweet red bell peppers, all tossed in a zesty, ginger-infused sauce. It’s a visual feast of brilliant reds and greens that comes together in under 30 minutes, making it the perfect vibrant and healthy weeknight dinner. Get ready to fall in love with this simple, flavor-packed dish!
Ingredients
• For the Sauce
• 2 tablespoons / 30 ml (1 fl oz) tamari or soy sauce
• 2 tablespoons / 30 ml (1 fl oz) water
• 1/4 cup / 60 ml Chinese rice wine or dry sherry
• 2 teaspoons (10 ml / 0.3 fl oz) cornstarch
• For the Stir-Fry
• 1 pound / 450 g (15.9 oz) asparagus, preferably thin
• 1/4 cup / 60 ml peanut oil
• 1 pound / 450 g (15.9 oz) firm tofu, cut into 1-inch cubes and patted very dry
• 2 teaspoons (10 ml / 0.3 fl oz) minced fresh ginger
• 1 tablespoon / 15 ml (0.5 fl oz) water
• 1 large red bell pepper, cored and cut into 1-inch squares
• 1 8-ounce / 225 g (7.9 oz) can sliced water chestnuts, rinsed and drained
• 1 tablespoon / 15 ml (0.5 fl oz) Asian sesame oil
• A few drops hot chili oil, to taste
• Cooked brown rice, for serving
Instructions
1. Prepare your mise en place. In a small bowl, whisk together the tamari, 2 tablespoons (30 ml / 1 fl oz) of water, rice wine, and cornstarch to create the sauce. Set aside.
2. Prep the asparagus. Snap off the tough, woody ends. If the stalks are thick, you can peel the bottom half. Slice the asparagus on a diagonal into 2-inch pieces.
3. Heat a wok or large skillet over high heat. Add the peanut oil. Once shimmering, carefully add the patted-dry tofu cubes. Stir-fry for 5-8 minutes, until golden and crisp on all sides. Transfer the tofu to a plate and set aside.
4. In the same wok, reduce the heat to medium-high. Add the minced ginger and stir-fry for about 30 seconds until fragrant. Add the prepared asparagus and toss to coat. Add 1 tablespoon (15 ml / 0.5 fl oz) of water, cover, and steam for 2 minutes until the asparagus is crisp-tender.
5. Uncover the wok and add the red bell pepper and sliced water chestnuts. Continue to stir-fry for another 3 minutes, until the peppers are slightly softened but still have a bite.
6. Return the golden tofu to the wok. Give the sauce mixture a quick re-stir (the cornstarch settles!) and pour it into the pan. Toss everything together and cook for 1 minute, until the sauce thickens and coats all the .
7. Remove from the heat. Drizzle with the sesame oil and a few drops of hot chili oil. Toss one last time and serve immediately over a bed of fluffy brown rice.
Nutritional Information
• is an estimate and will vary depending on the exact used. This recipe is a great source of plant-based protein, fiber, and vitamins.
Pro Tips
• For extra crispy tofu, press it for at least 30 minutes before cooking. You can use a tofu press or wrap the block in paper towels and place a heavy object on top. The drier the tofu, the better it will brown.
• Stir-frying happens fast! Have all your vegetables chopped, tofu cubed, and sauce mixed before you even turn on the heat. This ‘mise en place’ is the key to a stress-free stir-fry.
• Feel free to substitute other quick-cooking vegetables. Broccoli florets, snap peas, or sliced mushrooms would all be delicious additions. Adjust cooking time as needed.
• To ensure the tofu gets golden and crispy instead of steaming, cook it in a single layer. If your pan isn’t large enough, fry the tofu in two separate batches.
FAQ
Q: How do I get my tofu crispy and not soggy
A: The secret to perfectly crispy tofu is removing excess water. Press the firm tofu for at least 30 minutes before you start cooking. You can do this by using a tofu press or by wrapping the block in paper towels and placing a heavy object on top. Patting the cubes completely dry before they hit the hot oil is essential for a golden, crispy exterior.
Q: Can I make this stir-fry gluten-free or vegan
A: Yes, this recipe is easily adaptable. To make it gluten-free, simply use tamari, which is typically brewed without wheat, instead of regular soy sauce. The recipe is already naturally vegan as it contains no animal-derived products.
Q: What other vegetables can I use in this vegetarian stir-fry
A: This recipe is very versatile! Feel free to substitute with other quick-cooking vegetables you have on hand. Broccoli florets, snap peas, sliced mushrooms, or bok choy would all be delicious additions. Just adjust the cooking time slightly depending on the vegetable’s tenderness.
Q: How should I store leftover ginger tofu stir-fry
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. While the asparagus may lose some of its crispness, the flavors will remain excellent. For best results, reheat gently in a skillet or wok until warmed through, rather than using a microwave.
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Ginger Tofu & Asparagus Stir-Fry
Ingredients
Method
- Prepare your mise en place.
- In a small bowl, whisk together the tamari, 2 tablespoons (30 ml / 1 fl oz) of water, rice wine, and cornstarch to create the sauce.
- Set aside.
- Prep the asparagus. Snap off the tough, woody ends. If the stalks are thick, you can peel the bottom half.
- Slice the asparagus on a diagonal into 2-inch pieces.
- Heat a wok or large skillet over high heat.
- Add the peanut oil.
- Once shimmering, carefully add the patted-dry tofu cubes.
- Stir-fry for 5-8 minutes, until golden and crisp on all sides.
- Transfer the tofu to a plate and set aside.
- In the same wok, reduce the heat to medium-high.
- Add the minced ginger and stir-fry for about 30 seconds until fragrant.
- Add the prepared asparagus and toss to coat.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of water, cover, and steam for 2 minutes until the asparagus is crisp-tender.
- Uncover the wok and add the red bell pepper and sliced water chestnuts.
- Continue to stir-fry for another 3 minutes, until the peppers are slightly softened but still have a bite.
- Return the golden tofu to the wok. Give the sauce mixture a quick re-stir (the cornstarch settles!) and pour it into the pan.
- Toss everything together and cook for 1 minute, until the sauce thickens and coats all the .
- Remove from the heat.
- Drizzle with the sesame oil and a few drops of hot chili oil.
- Toss one last time and serve immediately over a bed of fluffy brown rice.
- Stir-frying happens fast! Have all your vegetables chopped, tofu cubed, and sauce mixed before you even turn on the heat. This 'mise en place' is the key to a stress-free stir-fry.
