Tofu, Asparagus and Mushroom Stir-Fry
Tofu and Asparagus Stir-fry cooks in minutes and makes a tasty side dish with steamed rice. This vegan dish is delicious as it is nutritious with good-for-you nutrients and protein!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ounce dried shiitake mushrooms
- 1 package (14 ounces) firm tofu, drained
- 1 tablespoon canola oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 bunch (about 2 cups) asparagus, ends trimmed and cut diagonally into 2-inch pieces
- 1 cup water or liquid from soaking mushrooms
- 1/2 cup vegetarian mushroom oyster sauce
- 1/4 cup light soy sauce (I use Kikkoman)
- 1/4 cup Chinese cooking wine
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon pepper
Instructions
- 1
In a small bowl, cover mushrooms with warm water and soak for about 20 to 30 minutes or until soft.
- 2
Drain mushrooms and reserve 1 cup of the liquid if using. Cut off and discard stems. Cut caps into thin slices.
- 3
Drain tofu well and pat dry with paper towels. Cut into 1-inch cubes and set aside.
- 4
In a bowl, combine stir-fry sauce ingredients: water (liquid from soaking mushrooms), oyster sauce, soy sauce, Chinese cooking wine, sugar, cornstarch, and pepper. Stir until smooth and well-blended. Set aside.
- 5
In a wide skillet or wok over medium-high heat, heat oil. Add onions and garlic and cook until softened.
- 6
Add asparagus and cook, stirring regularly, for 3 to 4 minutes or until half-done.
- 7
Add mushrooms and cook for about 1 minute.
- 8
Add stir-fry sauce and bring to a simmer for about 1 to 2 minutes or until slightly thickened.
- 9
Add tofu and continue to cook for another 2 to 3 minutes or until tofu cubes are heated through and asparagus is tender-crisp. Serve hot.