Best 3 Asparagus And Tofu Stir Fry Recipes

Tantalize your taste buds with a delightful journey into the world of culinary artistry. Discover the vibrant flavors of asparagus and tofu stir-fry, a harmonious blend of textures and colors that will leave you craving for more. This delectable dish, meticulously crafted with fresh, seasonal ingredients, offers a symphony of flavors that dance upon your palate. Its simplicity belies its depth of taste, making it a perfect canvas for experimentation and customization. Whether you're a seasoned chef or a novice in the kitchen, this recipe promises an unforgettable culinary experience.

Savor the delightful crunch of asparagus, perfectly complemented by the soft and savory tofu. Each bite reveals a burst of umami, mingling with the aromatic ginger and garlic, while a touch of soy sauce adds a savory depth. This stir-fry is a symphony of textures and flavors, a feast for the senses that will leave you feeling satisfied and nourished.

But the culinary journey doesn't end there. This article presents a treasure trove of additional stir-fry recipes, each with its own unique twist on this classic dish. Explore the vibrant flavors of the spicy Szechuan tofu stir-fry, where heat and spice ignite your taste buds. Or embark on a culinary adventure with the aromatic Thai basil tofu stir-fry, where the interplay of sweet, sour, and savory flavors creates a tantalizing dance on your palate.

For those seeking a plant-based delight, the vegan tofu stir-fry offers a symphony of vegetables, each contributing its own unique flavor and texture. And for a quick and easy weeknight meal, the 15-minute tofu stir-fry is your go-to recipe, delivering maximum flavor with minimal effort.

So, gather your ingredients, fire up your wok, and let the tantalizing aromas of asparagus and tofu stir-fry fill your kitchen. Be prepared to embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

ASPARAGUS AND TOFU STIR-FRY WITH CASHEWS

ASPARAGUS AND TOFU STIR-FRY WITH CASHEWS image

Categories Vegetable Stir-Fry Quick & Easy Low Cal Dinner Healthy

Yield 4 servings

Number Of Ingredients 16

Ingredients

For the Stir-fry:
1 lb of asparagus, stems removed, cut into 3 inch pieces
12 oz. of extra firm tofu, quartered and cut into thin slices
6 scallions, sliced
2 red or orange peppers, sliced into skinny strips
2 cloves of garlic, minced
4 cups of cooked Soba noodles
For the sauce:
1 tbsp of canola oil
1/3 cup of roasted, cashews
3 tbsp reduced sodium soy sauce
2 tbsp of cornstarch or arrowroot
1 ½ cups water or veggie stock
1 tbsp of grated ginger
1 tsp of sesame oil
Pinch of red pepper flakes

Steps:

In a small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Add in garlic, scallions and tofu and cook for two minutes or so. Stir in asparagus and peppers and cook until vegetables are just tender. Give the sauce mixture a stir and pour it over the vegetables and stir until it is thickened and bubbly. Toss in cashews. Reduce heat, cover, and cook for 1 minute or until cashews are heated through. Serve over soba noodles and enjoy! Serves 4. Nutritional Analysis Calories: 360; Total Fat: 12.1g; Saturated Fat: 1.9g; Cholesterol: 0mg; Sodium: 579mg; Carbohydrate: 48.2g; Dietary Fiber: 5.9g; Sugars: 7.6g; Protein: 24.4g

TOFU, ASPARAGUS, AND RED PEPPER STIR FRY WITH QUINOA

Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa image

From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not need pressed nor does it brown.

Provided by That is Dr House to

Categories Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons rice vinegar
2 tablespoons Braggs liquid aminos
2 teaspoons dark sesame oil
crushed red pepper flakes
1 1/2 cups water
1 1/2 cups uncooked quinoa
1 tablespoon dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
2 cups red bell peppers, strips
2 cups sliced mushrooms
2 cups sliced asparagus
1/2 teaspoon salt
12 1/3 ounces water packed firm tofu, drained and cubed
2 tablespoons sesame seeds

Steps:

Dressing: Combine ingredients in small bowl. Whisk. Set aside.
Stir Fry:.
Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
Press the tofu.
Quinoa:.
Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork.
Next:.
Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden]
Assemble:.
Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Nutrition Facts : Calories 294.2, Fat 10.5, SaturatedFat 1.6, Sodium 222.8, Carbohydrate 40.2, Fiber 6.2, Sugar 4.8, Protein 13.8

ASPARAGUS AND TOFU STIR-FRY

ASPARAGUS AND TOFU STIR-FRY image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 cups (10 fl oz/300 ml) Vegetable Stock or mushroom broth
4 tablespoons low-sodium tamari soy sauce
3 tablespoons cornstarch
16 ounces (480 g) firm low-fat tofu, cut into large dice
2 tablespoons mirin (Japanese seasoning wine)
1 tablespoon MSG-free Chinese black bean sauce
2 teaspoons canola oil
1 1/4 pounds (600 g) asparagus, trimmed and cut into 2 1/2-inch (7.5-cm) lengths
4 ounces (120 g) shiitake mushrooms, stems removed, caps sliced (2 cups)
1 8-ounce (240-g) can water chestnuts, drained, rinsed and sliced
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
1 teaspoon minced garlic
2 tablespoons thinly sliced green onions (green part only)

Steps:

1. In a shallow bowl, combine 1/4 cup (2 fl oz/60 ml) stock or broth, 1 tablespoon soy sauce and 1 tablespoon cornstarch. Add tofu pieces and stir gently to coat with the marinade. Set aside for 30 minutes. 2. In a small bowl, stir together mirin, black bean sauce, the remaining 1 cup (8 fl oz/240 ml) stock or broth, 3 tablespoons soy sauce and 2 tablespoons cornstarch. Set aside. 3. Heat oil in a well-seasoned wok or large nonstick skillet and set over medium heat. Add the marinated tofu and sauté for 8 minutes, stirring occasionally. Add asparagus and cook, stirring gently, for 3 minutes. Add mushrooms, water chestnuts, ginger, shallots and garlic. Cook, stirring, for 3 minutes. Add mirin/soy sauce mixture and cook until sauce thickens slightly, about 2 minutes. 4. Sprinkle with green onions before serving.

Tips:

To ensure the tofu absorbs as much flavor as possible, press it before cooking. This will remove excess moisture and allow the tofu to soak up the marinade better.
Use a high-quality soy sauce for the marinade. This will make a big difference in the final flavor of the dish.
If you don't have a bamboo steamer, you can steam the asparagus in a colander placed over a pot of boiling water.
To get the best flavor from the asparagus, cook it until it is just tender but still has a bit of crunch.
Serve the stir-fry immediately with rice or noodles.

Conclusion:

This asparagus and tofu stir-fry is a quick, easy, and healthy meal that is perfect for a weeknight dinner. The tofu is marinated in a flavorful soy sauce mixture before being stir-fried with asparagus and other vegetables. The dish is then finished with a simple sauce made from soy sauce, rice vinegar, and sesame oil. The result is a delicious and satisfying meal that is sure to please everyone at the table, even the most discerning palate.