Description
This Shiitake Asparagus Tofu Stir-fry is a flavorful and wholesome vegetarian dish featuring tender asparagus, earthy shiitake mushrooms, and crispy golden tofu all stir-fried with garlic, ginger, and a hint of spice. It’s a quick and easy meal that’s perfect served over rice for a satisfying lunch or dinner.
Ingredients
Scale
Oils and Aromatics
- 1 Tablespoon olive oil
- ½ teaspoon sesame oil
- 3 garlic cloves (minced)
- 1 teaspoon ginger (minced)
- ½ teaspoon red pepper flakes
Vegetables
- 2 green onions (sliced)
- 1 shallot (thinly sliced)
- 1 cup asparagus (chopped)
- 1 cup shiitake mushrooms (sliced)
Protein
- 1 14-ounce package extra firm tofu, drained, pressed, and cubed
Seasonings and Serving
- 1 Tablespoon soy sauce
- Rice (for serving, optional)
Instructions
- Heat oils and prepare aromatics: Heat olive oil and sesame oil in a large pan over high heat. Add minced garlic, minced ginger, and red pepper flakes. Stir-fry for 1 minute until fragrant.
- Add vegetables: Add sliced green onions, thinly sliced shallot, chopped asparagus, and sliced shiitake mushrooms to the pan. Stir-fry for 2 minutes to lightly cook the vegetables while retaining their crunch.
- Cook tofu: Add the cubed, pressed tofu and soy sauce to the pan. Stir-fry the mixture for 3 minutes, allowing the tofu to brown and absorb the savory flavors.
- Serve: Remove from heat and serve the stir-fry immediately, optionally over cooked rice for a complete meal.
Notes
- Press the tofu well to remove excess moisture for better browning and texture.
- Adjust red pepper flakes quantity based on your heat preference.
- This dish pairs well with steamed jasmine or brown rice.
- Use fresh shiitake mushrooms for best flavor but dried shiitake soaked and sliced can be used as a substitute.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: shiitake tofu stir-fry, asparagus tofu stir-fry, vegetarian stir-fry, quick Asian vegetarian recipes, tofu recipes, shiitake mushroom recipes
