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RECIPE
13 INGREDIENTS 12 STEPS 20min

Wok Seared Asparagus and Mushrooms with Crispy Tofu

3.8
4 Ratings
A vegan, Gluten free asparagus, mushroom and tofu stir fry! Serves 2-3.
Wok Seared Asparagus and Mushrooms with Crispy Tofu Recipe | SideChef
A vegan, Gluten free asparagus, mushroom and tofu stir fry! Serves 2-3.
I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
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I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
http://www.feastingathome.com
20min
Total Time
$12.19
Cost Per Serving

Ingredients

Servings
2
US / METRIC
8 oz
Mushrooms
2 2/3 cups
3 cloves
1 lb
Extra Firm Tofu
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
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
749
FAT
53.6 g
PROTEIN
28.8 g
CARBS
49.1 g

Cooking Instructions

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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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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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