Tofu and Asparagus Stir-Fry
with rice / coconut lime smoothie
Cubed tofu and asparagus combine in this stir-fry that is quick and satisfying. The sauce has a bit of hoisin sauce to give it a balance of spice and sweetness.
Tags
Proteins
Cuisines
Ingredients
Basmati Rice (for 2 nights):
- Water - 1 3/4 cups
- Rice, basmati - 1 cup (sub regular rice but follow cooking instructions for regular rice)
Tofu and Asparagus Stir-Fry:
- Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
- Asparagus - 10 oz , trimmed and chopped
- Garlic - 2 cloves , chopped
- Ginger (opt) - 1 tsp , grated
- Hoisin sauce - 1 Tbsp
- Soy sauce, low-sodium - 2 Tbsp
- Water - 1/4 cup + 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Honey - 1 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Chives - 1 tsp , chopped
- Cornstarch - 2 tsp
- Oil, cooking - 1 Tbsp
Coconut Lime Smoothie:
- Coconut milk, light - 1 cup
- Bananas - 1
- Ice - 2 cups
- Yogurt, plain or Greek - 1/2 cup
- Lime juice - 2 tsp
Prep
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Cook rice - (This makes enough for two nights.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
- Asparagus / Garlic / Ginger - Prep as directed. Store asparagus in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, ginger, hoisin sauce, soy sauce, first part of water (portion for stir-fry), toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
- Chives - Chop chives.
- Make slurry - Whisk together second part of water and cornstarch.
- Make smoothie - Combine coconut milk, bananas, ice, yogurt, and lime juice in a blender. Blend until smooth.
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Make
- Heat cooking oil in a wok over medium-high heat. Add tofu and saute until golden brown, 6 to 8 minutes.
- Add asparagus and continue cooking until asparagus is tender, ~4 minutes more.
- Add sauce to stir-fry. Give slurry a stir and add it to stir-fry. Simmer until sauce thickens, ~2 minutes more.
- If rice was made ahead, reheat in the microwave. (Reserve 1 cup / 158 g for Thursday; amount for 4 servings, adjust if customizing.)
- Serve stir-fry over rice with chives on top. Enjoy smoothie on the side.
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