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
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
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
490
Just a moment...
% Daily Value
Total Fat
26g
40%
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Saturated Fat
14g
72%
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Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
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Sodium
377mg
16%
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Total Carbohydrate
49g
16%
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Dietary Fiber
5g
22%
Just a moment...
Sugars
13g
Just a moment...
Protein
18g
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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.
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
490
Just a moment...
% Daily Value
Total Fat
26g
40%
Just a moment...
Saturated Fat
14g
72%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
< 1mg
0%
Just a moment...
Sodium
377mg
16%
Just a moment...
Total Carbohydrate
49g
16%
Just a moment...
Dietary Fiber
5g
22%
Just a moment...
Sugars
13g
Just a moment...
Protein
18g
Just a moment...
Reviews
Ratings
45 reviews
I liked this! Been in a cooking-rut lately, and the stir-frys always get me back in the game. This one was simple, filling, and tasty. Enjoyed the combo! Slice your pork very thin. Almost as thin as the asparagus. Skipped the smoothie though for less dishes to clean up.
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