Soy Glazed Tofu and Asparagus

"It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!"
photo by Hyuna BubblePop photo by Hyuna BubblePop
photo by Hyuna BubblePop
photo by nicole_pov photo by nicole_pov
photo by jackieblue photo by jackieblue
Ready In:




  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

Questions & Replies

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  1. Missy Wombat
    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.
  2. Lorac
    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.
  3. iheartsprinkles
    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.
  4. joco2363
    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!!
  5. Space Cake Cook
    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


  1. Nikoma
    I was looking for something really basic to do with a block of tofu and some sugar snap peas. That's about all we had in the house. I found this and subbed the peas for asparagus, and had to oust the mushrooms. I really like it! I'll be adding this to my paper cookbook as written with the knowledge that it's very easily adaptable :) Thank so much!
  2. Prose
    This was so easy and good! It will definitely become part of my frequent rotation. I didn't measure anything. I subbed honey for sugar and Braggs liquid aminos for soy sauce. Next time I will brown the tofu for a few minutes before adding the asparagus because I like my tofu more on the "well-done" side and my asparagus more on the "rare" side. Thanks for posting this!



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