Need a quick, healthful meal for your weekday recipe rotation? This hearty stir-fry is made with fresh, crisp-tender asparagus, savory mushrooms, and tofu. The stir-fry sauce is made with hoisin, soy sauce, chili-garlic sauce, and some cornstarch while black and white sesame seeds add nuttiness and some crunch. All in all, this is a wholesome dish that is great to serve over brown rice or noodles.
Healthy Sesame Mushroom, Tofu, and Asparagus Stir-Fry [Vegan, Gluten-Free]
- 1 14-ounce block extra firm tofu, drained and cut into 1-inch cubes
- 8-10 asparagus, cut into 2-inch pieces
- 12-15 Baby Bella or Shiitake mushrooms, thinly sliced
- 1 tablespoon sesame seeds
- 1 tablespoon black sesame seeds
- 4 teaspoons peanut oil
- 2 teaspoons sesame oil
- 4-5 green onions, thinly sliced
- 1/2 cup vegetable broth
- 2 tablespoons hoisin sauce
- 1 1/2 tablespoons low-sodium soy sauce or tamari
- 1 teaspoon cornstarch
- 1 teaspoon chili garlic sauce
- Salt and pepper, to taste
- Combine sesame seeds and 1/4 teaspoon of salt in a large bowl. Add the tofu pieces and toss gently to coat.
- Combine 2 teaspoons peanut and sesame oil in a large wok or non-stick skillet over medium-high heat.
- Add the tofu and stir-fry until golden, about 5-6 minutes. Remove tofu from the pan; keep warm.
- In the same pan, heat the remaining 2 teaspoons peanut oil, add mushrooms and cook for 3-4 minutes or until the mushrooms start to brown. Add asparagus and cool for 4-5 minutes or until asparagus is crisp-tender.
- Reduce heat to medium and add the sliced green onions.
- In a small bowl, combine broth, hoisin sauce, soy sauce, cornstarch, and chili garlic sauce.
- Add this sauce to the vegetables in the pan and cook for 1-2 minutes or until the sauce is thickened.
- Stir in the tofu and season with salt. Toss gently to combine. Serve hot over brown rice.
Adapted from Cooking Light.