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Tofu and Asparagus Stir-Fry

Fresh, vibrant, and flavorful this asparagus stir-fry is the ideal dinner when you crave something healthy but are short on time. Serve over steamed rice or noodles.

Asparagus and tofu stir-fry in a white bowl with chopsticks on the side.

Since there is no vegetable more officially spring-y than asparagus, I decided to make this asparagus stir-fry recipe in celebration of all things green and screaming of spring.

In my opinion, asparagus is the perfect stir-fy vegetable. It requires no blanching and cooks into perfect green, tender stalks in a total of 3 minutes.

But really it’s all in the way you season it. Which is where the super-tasty, super-easy stir-fry sauce comes in. The flavors are a little sweet, a bit spicy, with a nice tang from lime zest and juice.

This vegan recipe calls for my favorite lightly-fried salt and pepper tofu that will transform any tofu-haters out there, but you could also use a different protein like chicken, shrimp, or even thin slices of pork or beef instead.

 Have all the ingredients prepped and within arms reach before you begin. Let’s go!


All the ingredients used to make asparagus stir-fry including asparagus, scallions, ginger, salt, and pepper and more.

How To Make It (Step-by-Step Instructions)

step one

Prep! Have all your ingredients prepped and ready to go before you begin. Once you start, the whole process goes pretty fast. Chop up your asparagus, scallions, garlic, ginger, cashews, cilantro, and basil.

Bowls of chopped ingredients including cashews, asparagus, scallions, garlic, cilantro, and basil.

step two

Make the sauce. Whisk together the lime zest, lime juice, and the 2 tablespoons of hoisin sauce, soy sauce, sesame oil, and red chile flakes in a small bowl (the recipe call for 1/2 teaspoon of pepper flakes but you could add more, even up to 2 teaspoons if you like things really spicy). Set aside.

A glass bowl filled with the sauce for the asparagus stir-fry including chili flakes, lime zest, and soy sauce.

step three

Slice tofu. Drain the tofu and pat dry with paper towels. Cut into 1-inch pieces and pat dry again. Don’t press too hard this will make the tofu tough and chewy.

Cubes of tofu laying on layers of paper towels with another layer of paper towels on top folded back.

step four

Fry tofu. Heat a large skillet or wok over high heat. Add half of the canola oil and season the oil generously with salt and pepper. Swirl to coat the bottom of the pan. Add the tofu in a single layer (do this in batches if all won’t fit in a single layer). Cook until golden on two sides. Remove to a plate.

cubes of tofu coated in salt and pepper being fried in a black pan.

step five

Stir-fry asparagus. Add remaining canola oil to the pan. Once the oil is hot, add asparagus, green onions, garlic, and ginger and stir-fry until asparagus turns bright green but is still crisp, only a few minutes. Finally, add sauce and tofu and stir-fry a minute more.

Pieces of asparagus being stir-fried in a black pan topped with garlic and ginger and scallions.

step six

Serve! Remove from heat and toss with the cashews, cilantro, and basil. Divide over rice or noodles (I use ramen noodles—yum!).

A celadon ceramic bowl filled with rice and asparagus stir-fry topped with basil leaves and chopsticks on the side.

More Vegan Recipes You’ll Love!

Tasty, Healthy Dinner!

What more could you ask for? You must give this asparagus stir-fry dish a try. When you try it, let me know how it went! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.

A celadon bowl filled with asparagus stir-fry with chopsticks on the side.


Author: Kate
Tofu and asparagus come together in this quick and flavorful stir-fry with roasted cashews, fresh herbs, and ginger.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 419kcal


  • Zest and juice of 1/2 a lime
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1/2 teaspoon red chili flakes
  • 14 ounces firm tofu
  • 1/4 cup canola oil, divided
  • generous pinch of kosher salt and freshly ground black pepper
  • 1 bunch asparagus, tough ends removed and cut into 3 pieces
  • 4 green onions, thinly sliced
  • 3 cloves garlic, chopped
  • 1 tablespoon freshly grated or minced peeled ginger
  • 1/2 cup coarsely chopped roasted salted cashews
  • 1/4 cup thinly sliced fresh cilantro
  • 1/4 cup thinly sliced fresh basil
  • steamed rice or noodles, for serving


  • Prep ingredients. Have everything chopped and ready to go before you start the recipe.
  • Make the sauce. In a small bowl, combine lime zest and juice, hoisin sauce, soy sauce, sesame oil, and red chile flakes; stir until smooth and set aside.
  • Prep tofu. Drain tofu and pat dry with paper towels. Cut into 1-inch cubes and pat dry again. Don't press too hard, this will make it tough and chewy.
  • Stir-fry tofu. Heat 2 tablespoons of the canola oil over high heat in a large frying pan or wok if you have one. Season the oil with salt and pepper and swirl around so it coats the bottom of the pan. Add the tofu and spread into an even layer. Let cook, undisturbed until golden brown on two sides, about 4-5 minutes per side. Remove to a plate.
  • Stir-fry vegetables. Add remaining 2 tablespoons of the canola oil to pan and add green onions, ginger, chili flakes, asparagus, and garlic. Cook, stirring frequently, until asparagus turns bright green (a couple of minutes). Return tofu to the pan along with the hoisin sauce mixture and stir to incorporate. Remove from heat and stir in cashews, mint and basil. Serve with steamed rice or noodles.

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