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Tofu and Asparagus Stir-Fry
with rice / coconut lime smoothie

Active: 40 Total: 40
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

Metric
Servings:
4
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

  1. 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)
  2. 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)
  3. 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)
  4. 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)
  5. Chives - Chop chives.
  6. Make slurry - Whisk together second part of water and cornstarch.
  7. Make smoothie - Combine coconut milk, bananas, ice, yogurt, and lime juice in a blender. Blend until smooth.

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Make

  1. Heat cooking oil in a wok over medium-high heat. Add tofu and saute until golden brown, 6 to 8 minutes.
  2. Add asparagus and continue cooking until asparagus is tender, ~4 minutes more.
  3. Add sauce to stir-fry. Give slurry a stir and add it to stir-fry. Simmer until sauce thickens, ~2 minutes more.
  4. If rice was made ahead, reheat in the microwave. (Reserve 1 cup / 158 g for Thursday; amount for 4 servings, adjust if customizing.)
  5. Serve stir-fry over rice with chives on top. Enjoy smoothie on the side.

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