Asparagus, Zucchini, and Tofu Stir-Fry Recipe
A vibrant and healthy asparagus, zucchini, and tofu stir-fry that combines tender vegetables with crispy tofu in a flavorful Asian-inspired sauce. Ready in 30 minutes, this dish is perfect for a quick, nutritious weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Sauce
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp red curry paste
- 1 tsp fish sauce (leave out for vegan option)
- 1 tsp sesame oil
Main Ingredients
- 420 g firm tofu, liquid pressed and cut into 1″ cubes
- 2 tbsp sriracha
- 2 tsp canola oil, divided
- 1 lb asparagus, cut into 1″ pieces
- 2 medium zucchini, cut into 1″ pieces
Garnish
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, hoisin sauce, red curry paste, fish sauce, and sesame oil until fully combined. Set the sauce mixture aside to develop flavor.
- Coat the Tofu: Place the cubed tofu into a large bowl and toss thoroughly with the sriracha sauce, ensuring each piece is evenly coated for a spicy kick.
- Cook the Tofu: Heat 1 teaspoon of canola oil in a large non-stick pan over medium-high heat. Add the sriracha-coated tofu and cook, stirring occasionally, until the tofu becomes golden brown on all sides, about 4 to 5 minutes. Remove the tofu from the pan and set it aside on a plate to keep warm.
- Sauté the Vegetables: Add the remaining 1 teaspoon of canola oil to the same pan. Add the asparagus and zucchini pieces, sautéing for 5 to 7 minutes until the vegetables are softened and start to brown slightly, enhancing their natural sweetness and adding texture.
- Combine and Finish Cooking: Return the cooked tofu to the pan with the vegetables. Pour in the prepared sauce mixture and stir well to coat everything evenly. Continue cooking for another 1 to 2 minutes until the sauce thickens and glazes the tofu and vegetables beautifully.
- Serve: Serve the stir-fry hot over steamed rice or your preferred grain. Garnish generously with sesame seeds to add a subtle nutty flavor and a pleasing crunch.
Notes
- For a vegan dish, omit the fish sauce and ensure that the hoisin sauce is vegan-friendly.
- Pressing the tofu thoroughly removes excess moisture, allowing it to crisp better when cooked.
- Adjust the amount of sriracha to control the spiciness of the dish.
- This stir-fry pairs wonderfully with jasmine or basmati rice but can also be served over quinoa or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
