ASPARAGUS AND TOFU STIR-FRY

ASPARAGUS AND TOFU STIR-FRY image

Yield 4 servings

Number Of Ingredients 14

Previous Next

1 1/4 cups (10 fl oz/300 ml) Vegetable Stock or mushroom broth
4 tablespoons low-sodium tamari soy sauce
3 tablespoons cornstarch
16 ounces (480 g) firm low-fat tofu, cut into large dice
2 tablespoons mirin (Japanese seasoning wine)
1 tablespoon MSG-free Chinese black bean sauce
2 teaspoons canola oil
1 1/4 pounds (600 g) asparagus, trimmed and cut into 2 1/2-inch (7.5-cm) lengths
4 ounces (120 g) shiitake mushrooms, stems removed, caps sliced (2 cups)
1 8-ounce (240-g) can water chestnuts, drained, rinsed and sliced
1 tablespoon minced fresh ginger
1 tablespoon minced shallots
1 teaspoon minced garlic
2 tablespoons thinly sliced green onions (green part only)

Steps:

1. In a shallow bowl, combine 1/4 cup (2 fl oz/60 ml) stock or broth, 1 tablespoon soy sauce and 1 tablespoon cornstarch. Add tofu pieces and stir gently to coat with the marinade. Set aside for 30 minutes. 2. In a small bowl, stir together mirin, black bean sauce, the remaining 1 cup (8 fl oz/240 ml) stock or broth, 3 tablespoons soy sauce and 2 tablespoons cornstarch. Set aside. 3. Heat oil in a well-seasoned wok or large nonstick skillet and set over medium heat. Add the marinated tofu and sauté for 8 minutes, stirring occasionally. Add asparagus and cook, stirring gently, for 3 minutes. Add mushrooms, water chestnuts, ginger, shallots and garlic. Cook, stirring, for 3 minutes. Add mirin/soy sauce mixture and cook until sauce thickens slightly, about 2 minutes. 4. Sprinkle with green onions before serving.