15-Minute Asparagus/Tofu Stir Fry

I tried another great recipe for asparagus and I just couldn’t resist passing it on.  Don’t forget you can freeze and then defrost the tofu called for in this dish.  It will change the texture to a more firm and chewy texture.  Unfrozen, the tofu may be a little too soft – especially for those of you who are new to tofu.  Be sure to firmly press the tofu between your two hands to remove the excess water.


  • 1 medium onion cut in half and sliced medium thick
  • 4 medium cloves garlic, minced
  • 1 Tablespoon vegetable broth
  • 2 Tablespoons minced fresh ginger
  • 3 cups asparagus cut in 2 inch lengths
  • 1 medium red bell pepper, sliced thin
  • 4 oz extra firm tofu, cut in ½ inch cubes
  • 1 Tablespoon soy sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • salt and pepper to taste


  1. Heat broth in a wok or 10-12 inch stainless steel skillet. Stir fry onion in broth over medium high heat for about 2-3 minutes stirring constantly.
  2. Add garlic, ginger, asparagus, peppers and continue to stir fry for another 2-3 minutes, stirring constantly.
  3. Add tofu, soy sauce and vinegar, turn heat to low and cover for about 2 minutes, or until vegetables are tender, yet still crisp.
  4. Season with salt and pepper and sprinkle with sesame seeds.

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