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Ginger Tofu & Asparagus Stir-Fry – vegetarian recipe
Stav Kogan

Ginger Tofu & Asparagus Stir-Fry

A vibrant and healthy weeknight dinner in under 30 minutes! This Ginger Tofu & Asparagus Stir-Fry features crisp-tender asparagus, golden-brown tofu, and sweet red bell peppers in a zesty, ginger-infused sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 490
Ingredients Method Nutrition

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
  • 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.
  • 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.

Method
 

  1. Prepare your mise en place.
  2. 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.
  3. Set aside.
  4. Prep the asparagus. Snap off the tough, woody ends. If the stalks are thick, you can peel the bottom half.
  5. Slice the asparagus on a diagonal into 2-inch pieces.
  6. Heat a wok or large skillet over high heat.
  7. Add the peanut oil.
  8. Once shimmering, carefully add the patted-dry tofu cubes.
  9. Stir-fry for 5-8 minutes, until golden and crisp on all sides.
  10. Transfer the tofu to a plate and set aside.
  11. In the same wok, reduce the heat to medium-high.
  12. Add the minced ginger and stir-fry for about 30 seconds until fragrant.
  13. Add the prepared asparagus and toss to coat.
  14. Add 1 tablespoon (15 ml / 0.5 fl oz) of water, cover, and steam for 2 minutes until the asparagus is crisp-tender.
  15. Uncover the wok and add the red bell pepper and sliced water chestnuts.
  16. Continue to stir-fry for another 3 minutes, until the peppers are slightly softened but still have a bite.
  17. Return the golden tofu to the wok. Give the sauce mixture a quick re-stir (the cornstarch settles!) and pour it into the pan.
  18. Toss everything together and cook for 1 minute, until the sauce thickens and coats all the .
  19. Remove from the heat.
  20. Drizzle with the sesame oil and a few drops of hot chili oil.
  21. Toss one last time and serve immediately over a bed of fluffy brown rice.
  22. 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.

Nutrition

Calories: 490kcalCarbohydrates: 15gProtein: 23gFat: 38g

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