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Asparagus and Rice Stir-Fry
[Vegan]

TO By: Toni Okamoto

Author Bio

When we're crunched for time, cooking something healthy and tasty often falls off our to-do... Read More

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Asparagus and Rice Stir-Fry [Vegan]

Dairy Free

Vegan

Growing up in a home with a Japanese grandfather meant we always had steamed rice on hand. Before leftover rice became too hard in the fridge, my grandma would prepare a quick stir-fry with some vegetables and soy sauce. This dish is an homage to them both and never fails... Read More

Ingredients You Need for Asparagus and Rice Stir-Fry [Vegan]

1 1/2 tablespoons olive or vegetable oil
1/2 (14- to 16-ounce) package extra- or super-firm tofu, pressed and cut into 1/2-inch cubes
2 cups chopped asparagus (1-inch pieces)
1 small yellow or red onion, diced
2 tablespoons garlic chili sauce
2 tablespoons soy sauce
3 cups cooked brown or white rice
1 bunch green onions, sliced

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How to Prepare Asparagus and Rice Stir-Fry [Vegan]

In a large skillet or wok, heat the oil over medium-high heat. Add the tofu and asparagus and sauté, stirring occasionally, until the tofu is golden on all sides, about 5 minutes.
Stir in the onion, garlic chili sauce, and soy sauce and sauté until the onion is tender, 3 to 4 minutes. If the onion is cooking too quickly, reduce the heat to medium.
Stir in the rice and sauté until heated through, 1 to 2 minutes. Top with the green onions when serving.

Notes

For more flavor, swap 1 1/2 teaspoons of the olive or vegetable oil for toasted sesame oil. Omit the rice, use the whole package of tofu, and add 1 cup frozen veggies in step 1. Swap the asparagus for 2 cups frozen mixed vegetables. Swap the garlic chili sauce for 3 minced garlic cloves and 1 1/2 tablespoons sriracha. For more flavor, add 1 1/2 teaspoons minced ginger in step 1. For those of you who are new to garlic chili sauce, this can be found in the Asian foods section of most grocery stores. It packs some spice!