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.
Servings: 4
Ingredients:
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1 pkg (350 g) extra-firm tofu
1 tbsp (15 mL) vegetable oil (approx)
2 green onions, chopped and separated into white and green parts
1 clove garlic, minced
1 small piece fresh gingerroot, sliced
3 cups (750 mL) chopped asparagus
1 sweet red pepper, thinly sliced
Pinch Hot pepper flakes (optional)
2 tsp (10 mL) sesame oil
Hot rice noodles
Sauce:
1 cup (250 mL) vegetable or chicken stock
4 tsp (20 mL) black bean and garlic sauce
1 tbsp (15 mL) cornstarch
Preparation:
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.
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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