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+ servings

Tofu Stir Fry with Mushrooms, Asparagus, and Sesame-Soy Glaze

This rich, savory, tofu stir fry is packed with crunchy, nutritious asparagus, umami-rich mushrooms, and crispy fried tofu. Plus, it's totally gluten-free, can easily be modified for vegans, and only takes 30 minutes to put together!
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Course: Main Course, Entree
Cuisine: Chinese, Vegan, Healthy!, Asian
Diet: Gluten Free, Vegan
Keyword: tofu, asparagus, shiitake mushrooms, tofu stir fry, stir fry, tofu mushroom stir fry, vegetable stir fry, vegan stir fry, stir fry recipe, easy stir fry recipe, easy stir fry sauce, stir fry sauce, tofu stir fry recipe
Servings: 4 people
Calories: 333kcal
Author: LM

Ingredients

For the stir fry protein and vegetables:

  • 14 oz. extra firm tofu
  • 1/3 cup avocado or other neutral tasting oil
  • 1/4 tsp. sea salt
  • 2 cups fresh asparagus roughly chopped into half-inch pieces
  • 1 cup shiitake mushrooms sliced

For the stir fry sauce

  • 1/3 cup soy sauce *use GF if needed
  • 1/4 cup mirin *we prefer Eden Foods brand as it has no additives
  • 1 tbsp. miso paste
  • 1 tbsp. toasted sesame oil
  • 1 tsp. fish sauce (or vegetarian oyster sauce) *omit or use vegetarian oyster sauce if vegan

For the garnishes:

  • 1/2 cup scallions finely chopped
  • 1 tsp. toasted sesame seeds

Instructions

For the stir fry sauce:

  • Combine all stir fry sauce ingredients in a small bowl and whisk thoroughly to combine. Set aside until ready to use.

For the fried tofu:

  • Wrap tofu block in paper towels and press for 30 minutes underneath a heavy cast iron skillet or Dutch oven. Then, unwrap and cut tofu into even, 1-inch blocks.
  • Place oil in a large, heavy-bottomed non-stick skillet or wok over medium heat.
  • Once the oil is shimmering, carefully add tofu and salt. You may need to wear oven mits to prevent oil splashing. Toss immediately to prevent sticking.
  • Fry tofu for about 3 minutes per side until evenly golden brown. Remove the tofu from the pan to a clean plate, and pour off about 3/4 of the remaining oil.

For the stir fry veggies:

  • Place the skillet back over medium-high heat and add mushrooms. Toss to prevent sticking. Let the mushrooms sauté for 5-6 minutes, tossing occasionally until mushrooms are beginning to brown and caramelize and their liquid is released and evaporates.
  • Add the asparagus and toss to combine with the mushrooms. Continue sautéing for about 3-5 minutes depending on the thickness of your asparagus shoots, just until they begin to soften slightly. Be sure not to overcook the asparagus as it is much better when left slightly crunchy.
  • Add the tofu back to the pan and toss to combine it with the veggies.
  • Add stir fry sauce and toss to coat.

To serve:

  • Remove stir fry from pan. Divide into bowls and top with the toasted sesame seeds and scallions. Serve over cooked brown rice.

Nutrition

Serving: 4people | Calories: 333kcal | Carbohydrates: 18g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Sodium: 1618mg | Potassium: 535mg | Fiber: 4g | Sugar: 8g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 4mg
Tried this recipe?Let us know how it was!