Hoisin and soy sauce base stir fry sauce is spicy, sweet and flavorful. The sauce coats crispy sesame tofu and vegetables to make a scrumptious dish. Great to serve over brown rice or noodles.
About the Recipe
As a vegetarian, tofu is one of my favorite protein. I love using it to make lettuce wraps, tofu and rice bowl or this easy vegan omelette. Today I have a Asian stir fry with tofu, asparagus and mushrooms. Recipe is adapted from ‘Cooking Light way to cook Vegetarian’ cookbook. Though tofu and mushrooms are usual stir fry ingredients, asparagus is an interesting addition in this dish. It adds beautiful color and nice crispiness. Did you know? Green asparagus is higher in Vitamins A and C and folate than the white variety. To make the sesame crusted tofu, both black and white sesame seeds are used. Then this crispy fried tofu is tossed with veggies and stir fry sauce. Sesame seeds add nuttiness and crunch to the dish. Sesame seeds offer iron, magnesium and zinc in their tiny little packages. Hoisin, soy sauce, chili-garlic sauce form the base of the scrumptious stir fry sauce. It adds a lot of flavor to this dish. A healthy and wholesome dish that is perfect to make on a weeknight. Great to serve over either brown rice or noodles.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make this asparagus tofu stir fry recipe:
Tofu - I recommend using extra firm or super firm tofu here. These hold their shape while stir frying and do not crumble.Vegetables: Asparagus - you can also use green beans instead.Mushrooms - I use either baby bella or white mushrooms because they are easily available. But you can also use shiitake mushrooms that have strong earthy flavor and rich texture. ScallionsSesame seeds - I use both white and black sesame seeds. But if you have only one kind, that is fine too.Fresh Ginger and garlicFor the Stir-fry sauce, you will need:Hoisin sauce - this is available in most well stocked groceries or Asian markets.Soy sauce - preferably low sodium.Vegetable stock - adds flavor to the sauce. But feel free to use water or even vegetarian bouillon cube.Chili sauce - I use store bought ‘sambal oelek’. But feel free to sriracha or other chili sauces.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make stir fry recipe with tofu, asparagus and mushroom.
Make Stir fry sauce
In a small bowl, combine broth, hoisin sauce, soy sauce, chili garlic sauce and corn starch. Whisk well to combine and set aside.
Make Vegan Sesame Tofu
Heat peanut and sesame oil in a large wok or nonstick skillet over medium-high heat. Once the oil is sizzling, add tofu, white and black sesame seeds and salt to taste. Stir fry until crispy and golden. Transfer tofu onto a plate and keep warm.
Make Stir Fry
In the same pan, heat the peanut oil and sesame oil on medium-high heat. Add ginger, garlic and cook until aromatic. Stir in mushrooms and cook until the mushrooms start to brown. Add asparagus and cook until crisp-tender. Reduce heat to medium and add the sliced green onions. Add the stir fry sauce to the veggies in the pan and cook until the sauce is thickened. Stir in the tofu and season with salt and pepper. Toss gently to combine. Serve hot over brown rice.
Expert Tips
I recommend using extra firm or super firm tofu here. These hold their shape while stir frying and do not crumble.I use either baby bella or white mushrooms because they are easily available. But you can also use shiitake mushrooms that have strong earthy flavor and rich texture.If you cannot source Hoisin sauce, then here is a great resource from Greatist for hoisin sauce substitute.I recommend using low sodium soy sauce. But it is OK to use regular soy sauce as well.Feel free to use water or even vegetarian bouillon cube instead of vegetable stock.I use store bought ‘sambal oelek’, but feel free to sriracha or other chili sauces.Make the stir fry sauce up to 2 days in advance. Make sure to whisk the sauce well to ensure that corn starch is mixed in.Store any leftover stir fry in an airtight container in the fridge for up to 2 days. Warm in a microwave until heated through.For the sauce to thicken, make sure to bring it to a low boil and cook for 1~2 minutes.If you are not a big fan of tofu, then substitute it with paneer.
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Here are a few more delicious vegetable dishes that you might like: I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
