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RECIPE
13 INGREDIENTS12 STEPS20MIN

Wok Seared Asparagus and Mushrooms with Crispy Tofu

3.8
4 Ratings

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Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
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A vegan, Gluten free asparagus, mushroom and tofu stir fry! Serves 2-3.
20MIN
Total Time

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
Mushrooms
2 2/3 cups
3 cloves
1 lb
Extra Firm Tofu
1/2 cup
3/4 tsp
1/3 cup
Vegetable Oil
or Peanut Oil
1/2 Tbsp
Braggs Liquid Amino Acid
or Soy Sauce
1 tsp
Rice Vinegar
to taste
Toasted Sesame Oil
to taste

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Nutrition Per Serving

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CALORIES
749
FAT
53.6 g
PROTEIN
28.8 g
CARBS
49.1 g

Cooking Instructions

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Step 1
Slice the Mushroom (8 ounce). Bend off the tough ends of the Asparagus (0.75 pound) - they will naturally break off where they are tender. Cut into 2-inch pieces. Chop Garlic (3 clove). Peel and chop Fresh Ginger (3 tablespoon).
Step 2
Pat Extra Firm Tofu (1 pound) dry with paper towels, pressing down to release water. Cut into 1-inch cubes.
Step 3
Place Corn Starch (1/2 cup), Kosher Salt (3/4 teaspoon) and Granulated Sugar (3/4 teaspoon) in a medium bowl and mix well. Toss tofu in the corn starch mixture. Heat Vegetable Oil (3 tablespoon) in a wok over high heat. Once hot, turn heat to medium-high.
Step 4
Shake excess cornstarch off tofu and carefully place tofu in the wok, working in 2 batches (don’t over crowd). Turn tofu carefully every minute or so, until at least two sides are golden brown and crispy.
Step 5
Set tofu aside on paper towel lined plate. When all the tofu is done, wipe out the wok.
Step 6
Gather all the prepped ingredients and the rest of the ingredients and place near the stove, so there is no need to walk away.
Step 7
Heat 2 to 3 tablespoons Vegetable Oil (3 tablespoon) in a wok over high heat. Just as it begins to smoke, turn heat to medium-high and add mushrooms. Stir constantly for 2 minutes, don't stop.
Step 8
Add ginger and continue stirring 1 to 2 minutes.
Step 9
Add asparagus and garlic, stir for 1 ½ to 2 minutes, until asparagus is just tender, but still crisp and vivid green.
Step 10
Add Braggs Liquid Amino Acid (2 teaspoon) or soy sauce, Granulated Sugar (1 teaspoon) and Rice Vinegar (1 teaspoon). Give a few last stirs, taste for salt.
Step 11
Gently fold in crispy tofu at the very end right before serving. Add a little drizzle of Toasted Sesame Oil (to taste) and a sprinkle of Sesame Seeds (to taste) to finish.
Step 12
Serve and enjoy!

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Nutrition Per Serving
Calories
749
% Daily Value*
Fat
53.6 g
69%
Saturated Fat
34.5 g
172%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.1 g
18%
Fiber
8.2 g
29%
Sugars
9.9 g
--
Protein
28.8 g
58%
Sodium
1310.4 mg
57%
Vitamin D
0.3 µg
2%
Calcium
463.9 mg
36%
Iron
8.1 mg
45%
Potassium
835.9 mg
18%
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