Best Asparagus Tofu Noodle Stir Fry Recipes

ASPARAGUS TOFU STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES

Steps:

• TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
• SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
• NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
• STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
• With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
• Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
• FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
• Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY

Steps:

• 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.
• In a small bowl, mix vinegar, sesame oil, 2 tbls 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.
• Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
• Remove tofu from marinade and pat dry. Save marinade.
• Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
• Cut tofu slices into 1-inch cubes.
• 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.
• 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.
• Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

QUICK ASPARAGUS STIR-FRY

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

TOFU STIR-FRY WITH BRUSSELS SPROUTS

Steps:

• In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.

ASPARAGUS-TOFU NOODLE STIR-FRY

Steps:

• In a small bowl, combine the scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Stir in the tofu. Cover and let stand for at least 15 minutes (longer is OK . You can prepare the other ingredients during this time.).
• Cook the noodles in plenty of boiling, salted water until tender. Drain, rinse in warm water, and drain again.
• Place a large wok over medium heat and wait a minute or two. Add 2 tablespoons peanut or canola oil, then turn up the heat. Add the asparagus and mushrooms, and stir-fry for several minutes until the asparagus is just tender.
• Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat high. (It helps to use tongs for the stirring at this point.).
• Pour in the entire bowlful of marinade-plus-tofu. Cook and stir another 3 minutes or so, or until the sauce is well distributed and everything is heated through.
• Serve immediately, topped with toasted sesame seeds and/or cashews.

BLACK PEPPER STIR-FRIED TOFU AND ASPARAGUS

Steps:

• In a small bowl, combine soy sauce, sugar, Worcestershire sauce, 1 teaspoon black pepper and 2 tablespoons of water. In a large nonstick skillet, combine tofu and half of the black pepper sauce, and season with salt. Bring to a simmer over medium heat and cook, stirring occasionally, until sauce has thickened and nicely coats the tofu, about 5 minutes. Slide glazed tofu and any sauce out onto a rimmed plate.
• Wipe or rinse out the skillet and heat oil over medium. Add shallot and cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger, and stir until fragrant, 30 seconds. Add asparagus and snap peas, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 4 to 5 minutes. Add scallions, the remaining black pepper sauce and the tofu, and cook, stirring, until vegetables are evenly coated in the sauce. Stir in cilantro, and season to taste with salt and pepper.
• Divide tofu and vegetables among plates and spoon over any remaining pan sauce. Serve with rice.

STIR-FRIED NOODLES WITH TOFU

Steps:

• Put the noodles in a bowl and pour over boiling water to cover. Leave for 4 mins, then drain and rinse under running cold water until cold. Drain well, then snip into short lengths with scissors.
• Rinse the tofu in cold water, then cut into small chunks. Pat dry with kitchen paper. Heat 1 tbsp of the oil in a wok or large frying pan, add the tofu, then stir-fry for 2-3 mins, stirring until lightly browned. Drain on kitchen paper.
• Add the remaining oil to the wok and heat up. Add the spring onions, ginger, pepper and mangetout, then stir-fry for 1 min. Add the noodles and beansprouts, then stir to mix. Blend together the curry paste, soy, chilli sauce and 1 tbsp water, then add to the wok, stirring until everything is well coated in the sauce. Serve sprinkled with coriander, with lime wedges for squeezing over.

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

STIR FRIED ASPARAGUS

Steps:

• Melt butter in a large skillet over medium heat. Saute onions until tender. Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through.
• Drizzle with teriyaki sauce and serve immediately.