Sesame-Ginger Asparagus and Tofu Stir-Fry

Prep Time
Cook Time
3h 20m
Ready In

"A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Prep time includes 2 hours marinating time."

Original recipe yields 4 servings


  • Serving Size: 1 (388.5 g)
  • Calories 525.3
  • Total Fat - 34.7 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 23.1 mg
  • Sodium - 2155.8 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 8.8 g
  • Sugars - 12.1 g
  • Protein - 31.1 g
  • Calcium - 476.1 mg
  • Iron - 8.9 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.4 mg

Step 1

Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it’s side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.

Step 2

In a small bowl, mix vinegar, sesame oil, 2 tablespoons soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.

Step 3

Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.

Step 4

Remove tofu from marinade and pat dry. Save marinade.

Step 5

Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.

Step 6

Cut tofu slices into 1-inch cubes.

Step 7

Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.

Step 8

Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.

Step 9

Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Tips & Variations

No special items needed.


Sue Lau

I made this for lunch for the Culinary Quest. This is really good- restaurant quality. I used shiitake mushrooms and almost a full block of tofu (I used a little bit with miso soup I made) and I had asparagus I was going to make into Swiss Gruyere asparagus (but ran out of time before the event started) so this was a perfect combination for me, and one Bill and I both enjoyed. I did skip the lime so I could use up some lime ponzu instead of soy. I am always looking for thrifty things to do! Thanks, Mikekey.

review by:
(31 Jul 2015)


Tofu needs lots of added flavour and this recipe does it! Excellent combination with the added asparagus and mushrooms. This went right into my vegetarian cookbook.

review by:
(22 Dec 2013)