Tofu Asparagus Stir Fry
Tofu and asparagus come together in this quick and flavorful stir-fry with roasted cashews, fresh herbs, and ginger.
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Servings: 4 servings
Calories: 419kcal
Ingredients
- 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
- 14-16 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
Instructions
- 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 from half a lime, 2 tablespoons hoisin sauce, 2 teaspoons soy sauce, 2 tablespoons sesame oil, and 1/2 teaspoon 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 4 sliced green onions, the tablespoon minced ginger, 1 bunch chopped asparagus, and 3 cloves minced 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 the 1/2 cup chopped cashews, 1/4 cup chopped cilantro and 1/4 cup thinly sliced basil. Serve with steamed rice or noodles.
Notes
- Don’t stir the tofu too soon: Let the tofu cook undisturbed so it can form a golden crust before flipping. If it doesn't easily release from the pan, it's not ready yet.
- Herbs at the end: Cilantro and basil go in off heat so they stay fresh and fragrant.
- Veg swaps: Broccoli, snap peas, green beans, or bell pepper work well—keep cook time short.
- Pan + heat: Use a wok or the biggest skillet you have and keep it hot. If the pan is crowded, tofu will steam instead of brown.