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    You are in: Home / Recipes / Cynbill's Asparagus Ginger Tofu Stir-Fry Recipe
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    Cynbill's Asparagus Ginger Tofu Stir-Fry

    Cynbill's Asparagus Ginger Tofu Stir-Fry. Photo by Popcat

    1/1 Photo of Cynbill's Asparagus Ginger Tofu Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Popcat's Note:

    We love asparagus, ginger and the fresh taste of stir-fry. So my wife and I came up with this for a quick dinner tonight. We used noodles, but it would also be great over rice.

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    Units: US | Metric


    1. 1
      Combine the soy sauce, rice wine vinegar, sesame oil and brown sugar in a mixing bowl, stir well and set aside.
    2. 2
      Cook the noodles in boiling water, drain, put them in a bowl of cold water to stop them from over-cooking and set aside.
    3. 3
      Heat 1 Tablespoon of canola oil in a large wok or skilletover medium-high heat. Add tofu and stir-fry until golden brown, about 6 minutes.
    4. 4
      Remove the tofu from the wok and set aside.
    5. 5
      Heat remaining 1/2 tablespoon of canola oil in the wok. Add Asparagus, mushrooms, onion, ginger and red pepper. Stir-fry until tender, about 5 minutes.
    6. 6
      Add garlic and stir-fry only 30 seconds, so it becomes fragrant not bitter.
    7. 7
      Add the Sherry.
    8. 8
      Add the noodles, tofu and soy sauce mixture, toss well and heat through.
    9. 9
      Serve garnished with sesame seeds.

    Ratings & Reviews:


    Nutritional Facts for Cynbill's Asparagus Ginger Tofu Stir-Fry

    Serving Size: 1 (441 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 529.7
    Calories from Fat 163
    Total Fat 18.2 g
    Saturated Fat 2.8 g
    Cholesterol 47.8 mg
    Sodium 1389.8 mg
    Total Carbohydrate 58.5 g
    Dietary Fiber 6.8 g
    Sugars 8.7 g
    Protein 25.0 g

    The following items or measurements are not included:

    rice wine vinegar

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