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Asparagus and Tofu Stir-Fry

Early Summer 2012
201203017.jpg
food and drink

BY: Lucy Waverman

The asparagus and mushrooms give real life to the tofu. Marinating the tofu first also improves the flavour. This is an excellent vegetarian main course served over rice noodles or rice.

SAUCE
2 tsp (10 mL) hoisin sauce
1 tbsp (15 mL) oyster sauce
2 tsp (10 mL) low-sodium soy sauce
1 tsp (5 mL) rice vinegar
½ tsp (2 mL) sugar
8 oz (250 g) extra-firm tofu
1 tsp (5 mL) Asian chili sauce
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) soy sauce
3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped garlic
1 lb (500 g) thick spears of asparagus, ends trimmed, cut in 2-inch (5-cm) lengths
6 large shiitake mushrooms, sliced
½ cup (125 mL) vegetable stock or water

GARNISH
1 tsp (5 mL) sesame oil
2 sliced green onions

1 Mix together hoisin sauce, oyster sauce, soy sauce, vinegar and sugar in a small bowl. Reserve.

2 Cut tofu into 1-inch (2.5-cm) cubes, pat dry with paper towels. Combine chili sauce, Sesame oil and soy sauce, toss with tofu. Let stand 10 minutes. Drain, reserving marinade separately. Stir marinade into sauce.

3 Heat wok or skillet over high heat. Add vegetable oil. Toss in tofu and stir-fry, turning, until browned, about 3 minutes. Remove from wok with a slotted spoon.

4 Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for 2 minutes, then add vegetable stock and tofu, continue to cook 1 more minute or until asparagus is crisp-tender. Stir in sauce and bring to boil. Drizzle with sesame oil and sprinkle green onion overtop.

Serves 4

What to Serve

Stock Type616482
$28.50  
201203017.jpg
food and drink

Asparagus and Tofu Stir-Fry

Early Summer 2012

BY: Lucy Waverman

The asparagus and mushrooms give real life to the tofu. Marinating the tofu first also improves the flavour. This is an excellent vegetarian main course served over rice noodles or rice.

SAUCE
2 tsp (10 mL) hoisin sauce
1 tbsp (15 mL) oyster sauce
2 tsp (10 mL) low-sodium soy sauce
1 tsp (5 mL) rice vinegar
½ tsp (2 mL) sugar
8 oz (250 g) extra-firm tofu
1 tsp (5 mL) Asian chili sauce
1 tsp (5 mL) sesame oil
1 tbsp (15 mL) soy sauce
3 tbsp (45 mL) vegetable oil
1 tbsp (15 mL) chopped ginger
1 tbsp (15 mL) chopped garlic
1 lb (500 g) thick spears of asparagus, ends trimmed, cut in 2-inch (5-cm) lengths
6 large shiitake mushrooms, sliced
½ cup (125 mL) vegetable stock or water

GARNISH
1 tsp (5 mL) sesame oil
2 sliced green onions

1 Mix together hoisin sauce, oyster sauce, soy sauce, vinegar and sugar in a small bowl. Reserve.

2 Cut tofu into 1-inch (2.5-cm) cubes, pat dry with paper towels. Combine chili sauce, Sesame oil and soy sauce, toss with tofu. Let stand 10 minutes. Drain, reserving marinade separately. Stir marinade into sauce.

3 Heat wok or skillet over high heat. Add vegetable oil. Toss in tofu and stir-fry, turning, until browned, about 3 minutes. Remove from wok with a slotted spoon.

4 Add ginger and garlic, stir-fry for 30 seconds, then add asparagus and mushrooms. Stir-fry for 2 minutes, then add vegetable stock and tofu, continue to cook 1 more minute or until asparagus is crisp-tender. Stir in sauce and bring to boil. Drizzle with sesame oil and sprinkle green onion overtop.

Serves 4

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