Tested till perfect Tofu and Asparagus Stir-Fry

Tofu and Asparagus Stir-Fry

Enjoy this fabulous vegetarian stir-fry any night of the week. It's quick, easy and good for you, too! For a video demo of this dish, click here.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 pkg (350 g) 1pkg (350 g)extra-firm tofu
  • 1 tbsp 1tbspvegetable oil, approx.
  • 2 2green oniongreen onions, chopped and separated into white and green parts
  • 1 1clove garliccloves of garlic, minced
  • 1 1small piece fresh gingerroot, sliced
  • 3 cups 3cupschopped asparagus
  • 1 1sweet red peppersweet red peppers, thinly sliced
  • 1 pinch 1pinchhot pepper flakes, (optional)
  • 2 tsp 2tspsesame oil
  • Hot rice noodles


  • 1 cup 1cupvegetable stock or chicken stock
  • 4 tsp 4tspblack bean garlic sauce
  • 1 tbsp 1tbspcornstarch
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Sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.

Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.

Stir in sauce and hot pepper flakes (if using); bring to boil and boil, stirring, until thickened and tofu and vegetables are coated with sauce, about 1 minute. Sprinkle sesame oil over top. Serve over hot rice noodles. Sprinkle with green parts of green onions.

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Nutritional Information Per serving, about:

cal 191 pro 12g total fat 12g sat. fat 2g
carb 13g fibre 3g


sodium 351mg


calcium 14 iron 19 vit A 23 vit C 97
folate 17
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