Cynbill's Asparagus Ginger Tofu Stir-Fry
photo by Popcat
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 226.79 g rice stick noodles
- 78.78 ml soy sauce
- 44.37 ml rice wine vinegar
- 22.18 ml toasted sesame oil
- 7.39 ml dark brown sugar
- 22.18 ml canola oil
- 453.59 g extra firm tofu, drained, pressed dry and cubed
- 453.59 g asparagus, trimmed and cut into 1 1/2 inch pieces
- 226.79 g button mushroom, cut in half
- 1 onion, sliced in 1 inch pieces
- 44.37 ml fresh ginger, cut into 1 inch matchsticks
- 1 red pepper, cut into 1 1/2 inch strips
- 2 garlic cloves, minced
- 59.14 ml dry sherry
- toasted sesame seeds (to garnish, black or white)
directions
- Combine the soy sauce, rice wine vinegar, sesame oil and brown sugar in a mixing bowl, stir well and set aside.
- Cook the noodles in boiling water, drain, put them in a bowl of cold water to stop them from over-cooking and set aside.
- 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.
- Remove the tofu from the wok and set aside.
- 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.
- Add garlic and stir-fry only 30 seconds, so it becomes fragrant not bitter.
- Add the Sherry.
- Add the noodles, tofu and soy sauce mixture, toss well and heat through.
- Serve garnished with sesame seeds.
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