Thai Stir-Fried Soy Crumbles and Asparagus
with rice / fried egg
This simple stir-fry with soy crumbles and asparagus is inspired by a lunchtime favorite in Thailand. Fresh herbs and aromatics are the primary source of flavor in the dish, so feel free to add more, or toss in any cilantro or green onions you have on hand. It's hard to add too many herbs to this dish.
Smarts: This is the first time we've used soy crumbles, which are a great vegetarian substitute for ground meat. We have found versions we like in both the produce and freezer sections and think they go great with the flavors of this dish.
- Soy crumbles, fresh or frozen - 12 oz (sub extra-firm tofu, drained and finely chopped)
- Rice, uncooked white or brown - 3/4 cup
- Shallots - 2 cloves, chopped
- Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
- Ginger, fresh - 1 tsp, chopped
- Limes - 1, wedges
- Asparagus - 16 oz, chopped into 1/2" / 1.3cm pieces (sub green beans)
- Soy sauce, low-sodium - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
- Basil, Thai - 8 leaves, chiffonade (sub Italian basil)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Eggs - 4
- Hot sauce (opt) - for serving
- Soy crumbles - Defrost according to package directions. (If using tofu, drain, pat dry and finely chop.)
- Rice - Double if making Wednesday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Shallots / Lemongrass / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
- Limes / Asparagus - Prep as directed. Store separately. (Can be done 1 day ahead)
- Season soy crumbles - Stir shallots, lemongrass, ginger, soy sauce and red pepper flakes into soy crumbles.
- Basil - Chiffonade basil.
- Heat a wok over medium-high heat. Add first part of oil and then asparagus to heated oil. Saute until asparagus is nearly tender, 3 to 6 minutes (depending on thickness). Set aside and return wok to heat.
- Add seasoned soy crumbles to wok and continue cooking, stirring frequently, until fragrant and heated through, 3 to 4 minutes more.
- Next, heat a nonstick pan over medium heat. Add second part of oil and then crack eggs into heated oil. Fry eggs to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
- When soy crumbles are finished, stir in basil and squeeze half the lime wedges over top. Taste and season with some salt.
- Reheat rice if made ahead (remember to reserve half if doubled for Wednesday).
- Serve asparagus and soy crumbles over rice with an egg on top. Use lime wedges and some extra soy sauce and / or hot sauce to season individual plates at the table. Enjoy!
Added extra garlic and soy sauce based on the reviews. Delicious. And quick! Loved it.0 Helpful
Had to tweak the recipe to add more flavor, and it was still pretty underwhelming.0 Helpful
Amazing, added 1 clove garlic and extra soy sauce. Added a splash of fish sauce to the meat, and didn’t do the egg0 Helpful
My entire family loved this meal. I didn't make the fried egg for my six year old and he still loved it. I don't the egg is necessary if you'd like to skip a step.0 Helpful
Would add more seasoning to tofu0 Helpful
Would double the flavor for the tofu crumble, but otherwise, this was excellent (used green beans instead of asparagus)0 Helpful