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Tofu, Asparagus and Mushroom Stir-Fry

Tofu, Asparagus and Mushroom Stir-Fry

Tofu, Asparagus, and Mushroom Stir-Fry with a savory sauce is nutritious as it is delicious! This meatless dish cooks in minutes and makes a tasty side dish with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 oz dried shiitake mushrooms
  • 1 (14 ounces) firm tofu, drained
  • 1 tbsp canola oil
  • 1 small onion, peeled and sliced thinly
  • 2 clove 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
  • 0.5 cup vegetarian mushroom oyster sauce
  • 0.25 cup light soy sauce (I use Kikkoman)
  • 0.25 cup Chinese cooking wine
  • 2 tbsp sugar
  • 1 tbsp cornstarch
  • 0.25 tsp pepper

Instructions

  1. In a 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 them dry with paper towels. Cut into 1-inch cubes.

  4. Mix 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.

  5. Drop in the garlic, onion and sauté just until they soften.

  6. Add asparagus and cook, stirring them around, for 3 to 4 minutes or until half-done.

  7. Add mushrooms and cook for 1 minute.

  8. Add stir-fry sauce and Bring it to a simmer for about 1 to 2 minutes or until slightly thickened.

  9. Add tofu and Keep cooking for another 2 to 3 minutes or until tofu cubes are heated through and asparagus is tender-crisp. Serve while hot.