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Asparagus and Tofu Stir Fry

asparagus and tofu stir fry vegan

Asparagus and Tofu Stir Fry with Chilli and Sesame

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli oil. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal or as a light lunch option. This easy stir fried recipe can be prepared the night before to make it really quick to make on the day.

What’s in the recipe?

Asparagus- When asparagus is in season it’s beautiful to cook with. I’ve bought locally grown asparagus, roughly chopped and added to the stir fry.

Tofu- I like using Cauldron Tofu which is soaked in a water bath, simple drain the water and press. If you don’t have a tofu press, just wrap in a bit of kitchen roll and allow to soak the excess water.

Cornflour- If you toss the tofu in cornflour and fry in sesame oil, it’ll create a lovely crispy coating before adding the marinade. It’s a good cooking hack to help absorb any excess moisture in your tofu.

Chilli oil- I love using Pippy Eats chilli oil, it’s perfect for garnishing tofu or stir fried vegetables such as this. If you don’t have chilli crisp oil, definitely look out for some next time you’re in the supermarket.


 

tofu and asparagus stir fry

Cooking tips:

Medium Heat- It’s tempting to whack the heat right up to get ‘crispy’ tofu however you run the risk or burning the marinade. I would suggest a good quality non stick pan, medium heat and allow the tofu to crisp on each side before turning.

Fry First then Coat- I prefer to fry the tofu in a bit of corn flour to crisp and turn golden before adding the marinade. It helps prevent the garlic and ginger from burning and give it just enough time to cook off the ingredients.

Don’t overcook the asparagus- By adding the asparagus to fry only for the last 3-4 minutes will allow it to cook until a little tender without burning.


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asparagus and tofu stir fry

Asparagus and Tofu Stir Fry

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal.
Prep Time 3 mins
Cook Time 12 mins
Servings 2 People

Ingredients
  

  • 350 g block of tofu
  • 1 heaped tbsp cornflour
  • 200 g asparagus locally grown if possible
  • 3 large cloves garlic
  • 1 thumb sized piece of ginger
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp chilli crisp oil if you don’t have this, add 1 tsp chilli flakes to the marinade

Instructions
 

  • Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil
  • Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together
  • Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
  • Chop the asparagus and add to the pan to fry for a further 2-3 minutes
  • Serve up and drizzle the chilli crisp oil over the top & enjoy

Notes

  • If you don’t have chilli oil, add 1 tsp chilli flakes to the marinade
  • I used Pippy Eats chill crisp oil
  • Serve as a side or add sticky rice or noodles with more chilli oil

If you like this recipe why not try my Easy Tofu Ramen

Tofu easy vegan ramen recipe

gluten free asparagus and tofu stir fry

tofu and asparagus stir fry vegan

Dinner Recipe

Crispy Tofu & Mushroom Ramen

miso soup ramen vegan crispy tofu

 Shimeji Mushroom and Tofu Ramen Recipe

This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.

Breakdown of Ingredients

Mushrooms- These give a beautiful earthy taste and a slightly meaty texture

Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.

Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.

Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.

Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.

Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.

shimeji mushroom vegan ramen

Cooking Tips

Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving

Strain the Miso –  If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.

Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.

 

miso soup ramen vegan crispy tofu


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miso soup ramen vegan crispy tofu

Shimeji Mushroom and Crispy Tofu Ramen

Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
Prep Time 5 mins
Cook Time 20 mins

Ingredients
  

For the miso soup

  • 3 spring onions
  • 3 cm fresh ginger
  • 1 red chilli
  • 3 cloves garlic
  • 2 tbsp tamari
  • 150 g of Shimeji mushrooms
  • 2 bay leaves
  • 1 sachet brown rice miso paste I used ClearSpring brown miso paste
  • 1.5 l of veg stock made with boiled water and a stock cube

Tofu / Garnishings

  • 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
  • 150 g udon noodles
  • ½ finely sliced red chilli
  • 1 tbsp sesame seeds

Instructions
 

  • Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
  • Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
  • Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
  • Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
  • In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
  • Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes
Keyword crispy tofu, mushroom ramen, ramen, tofu recipe

If you like this recipe why not try my crispy peanut tofu ramen dish here.

chilli peanut tofu ramen vegan