Soy Glazed Tofu and Asparagus

This was awesome - I did dry the tofu on paper towel and shook in a bag with corn starch. I think it makes the tofu a little more crispy. The only thing wrong with this recipe is that I didn't find it sooner - before the asparagus season is coming to an end. I think like another writer suggested - I will try with broccoli. Thanks so much for a great recipe.

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DH is an asparagus fan, I'm not. DD [2] is somewhere inbetween. This recipe is easy and quick to prepare and is a good way to prepare tofu. The asparagus certainly looks pretty. I would suggest cutting the mushrooms quite thickly. DH and I both happily ate this RSC recipe but felt it needed something extra. Not sure what it might be however. Certainly a worthwhile RSC effort and worth trying.

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Very good! The nicely balanced flavors of sesame oil, hot red pepper flakes, garlic, sugar and soy sauce worked very well with the flavor and texture of the asparagus. I made the recipe as directed except for reducing the amount of hot pepper flakes to our tolerance level. The tofu cubes broke into small pieces (? I stirred too much too soon?) but didn't affect the addictive quality of this well thought out recipe. Four stars = very good, will make again, needs no changes.

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delicious and so easy to make! i couldn't find cayenne pepper flakes so i used crushed red pepper that i already had and it still tasted amazing. i added a little more of each asparagus, tofu, mushrooms, and garlic and all the other measurements still worked out great. i served it with brown rice as a main dish and it served 2 with a little left over. i also like my tofu really firm and crispy so i actually stir fried that for 15 mins or so before continuing. i read a few people had trouble with the tofu crumbling...i think letting it fry a little longer might help! Amazing recipe. Thank you so much for sharing.

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This was delicious!!! I only used 1 tbsp of (toasted) sesame oil, and opted for brown sugar. I mixed it at the end with some noodles and it ended up tasting better (and way less oily) than any Chinese takeout I’ve tried! Nice one!!

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The best tofu I've ever had! My boyfriend and I loved it. We made it as is, subbing cayenne pepper for flakes as we couldn't find any. Next time we want to up the veggies (sprouts, broccli, bell peppers, etc). He LOVES things to be very spicy, I like things to be a little spicy, the cayenne content was the perfect amount for a compromise. He was satisfied and I wasn't dying. Definetly a keeper. EDIT: I tried to make it with "Lite" tofu and it did not turn out as yummy! The tofu texture was all wrong. Don't get lite, just use regular :D

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This was easy to make, but so delicious. The red pepper quantity ended up being perfect for my taste. I added scallions with the garlic, I used Splenda instead of sugar, and I ended up making it a noodle dish by adding medium Chinese noodles (already boiled, of course) a few minutes before the recipe was done and stir-frying them right into the dish. This works much better than trying to serve over the noodles. I will make this again the same way I did tonight.

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This recipe is great, as good as some of the dishes I have had in Chinese restaurants! I love tofu and asparagus, so this is a good way to eat them together. I added 1/4 c. of cashews to the recipe for a little extra crunch. I would also add more tofu next time. This one is getting added to my low calorie meal plan, plus it is low in carbohydrates.

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If you love asparagus, you'll love this recipe. Asparagus is a great nutritious vegetable, and cooking it along with tofu makes it that much better. Throw the mushrooms on the side, and the meal is complete. Use a press like the one from TofuXpress to firm the tofu, it worked very well for me. Good recipe.

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This was really good. I doubled the recipe and used somebody's suggestion of shaking the tofu in cornstarch. My husband thought the tofu was chicken, and my son who does not usually like mushrooms asked for seconds. Served with brown rice.

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Absolutely delish! I used EVOO, lots of asparagus and a can of mushrooms. I added 1/2 cup of wheat berries to the stir fry and used 1/2 package of extra firm tofu.For the sauce I used 1/2 package of truvia mixed with they soy. I will make again for sure

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This was delicious! My husband said it was his favorite tofu dish so far. I couldn't find sesame oil in my store so I used canola oil. I will be making this again. Thanks!

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This was very good! I used a full block of extra-firm tofu and a bag of frozen asparagus. All the flavors blended nicely. I served it with brown rice for an awesome, filling main dish. Thanks for sharing!

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Thanks for a quick and delicious recipe! We used a large bundle of asparagus, an entire block of tofu (300 grams or so), over a cup of mushrooms, 3 cloves of garlic, and a tsp of grated fresh ginger. For the soy glaze, I used 6 tbsp of reduced-sodium soy sauce and 3 tsp of sugar, and it was plenty sweet. We served it over brown rice, and it was the perfect nutritious weeknight meal.

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Simple & tasty!! I used about double the asparagus (thin stalks), and 2 small cans of sliced mushrooms. I also dried the tofu, then tossed it in a bag of cornstarch which I found helped a lot. And I also made some Udon Noodles which I added after cooking. Thankfully, Soy sauce and Toasted Sesame Oil are always on hand in my house.

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My family, who really hates vegetarian food, really loved this. This was my first time actually cooking tofu. I've eaten it before but never prepared it myself. Delicious. A little bit spicy for me but I still enjoyed it. I even loved it with the mushrooms, and I only eat mushrooms on pizza. This was very fabulous. Thank you for sharing.

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This wasn't our favorite. It was pretty bland. We had to add a lot more soy sauce to make it taste like anything. I won't make it again.

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Will definitely be made again! I feel that there is something missing, but I cant quite put my finger on it. Maybe Ill use a different type of mushroom.

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Absolutely fantastic. I used hot sesame oil and so cut back on the hot red pepper flakes (which another reviewer substituted in). Very nice, great flavor. I just need to be sure the tofu brand I use next time doesn't crumble up so readily. Anyhow, big thanks!

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