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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 Cooking Time

13

Ingredients
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
Ingredient List
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8 oz
Mushrooms
2 2/3 cups
3 cloves
1 lb
Extra Firm Tofu
1/3 cup
Vegetable Oil
Peanut Oil
1/2 Tbsp
Braggs Liquid Amino Acid
Soy Sauce
1 tsp
Rice Vinegar
to taste
Toasted Sesame Oil
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Directions

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Step 1
Slice the Mushrooms (8 oz) . Bend off the tough ends of the Asparagus (2 2/3 cups) - they will naturally break off where they are tender. Cut into 2-inch pieces. Chop Garlic (3 cloves) . Peel and chop Fresh Ginger (3 Tbsp) .
Step 2
Pat Extra Firm Tofu (1 lb) 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 tsp) and Granulated Sugar (3/4 tsp) in a medium bowl and mix well. Toss tofu in the corn starch mixture. Heat Vegetable Oil (3 Tbsp) 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 Tbsp) 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 (1/2 Tbsp) or soy sauce, Granulated Sugar (1 tsp) and Rice Vinegar (1 tsp) . 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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