Crispy Ginger-Soy Tofu with Sautéed Asparagus
Ginger Tofu Asparagus
Golden crispy tofu and tender-crisp asparagus tossed in a savory ginger-soy glaze.
Nutrition (per serving)
There is something incredibly satisfying about the contrast between golden, crispy tofu and the snap of fresh spring asparagus. This dish is a staple in my kitchen when I want something light yet filling that does not skimp on flavor. By coating the tofu in a bit of cornstarch before pan-frying, you achieve that irresistible crunch that acts like a sponge for our savory, ginger-infused sauce.
The beauty of this recipe lies in its simplicity and speed. You can have a restaurant-quality meal on the table in under thirty minutes, making it an ideal choice for busy weeknights. Whether you serve it over a bed of fluffy jasmine rice or enjoy it on its own, the bright flavors of fresh ginger and garlic will make this a recurring favorite in your healthy meal rotation.
Ingredients
- Extra-firm tofu, pressed and cubed:14 oz
- Fresh asparagus, trimmed and cut into 2-inch pieces:1 lb
- Cornstarch:2 tbsp
- Vegetable oil:2 tbsp
- Soy sauce:3 tbsp
- Maple syrup or honey:1 tbsp
- Toasted sesame oil:1 tsp
- Fresh ginger, grated:1 tsp
- Garlic, minced:1 clove
- Sesame seeds for garnish:1 tsp
Instructions
-
Pat the pressed tofu cubes dry with a paper towel. Toss them in a bowl with cornstarch until evenly coated.
-
In a small jar or bowl, whisk together the soy sauce, maple syrup, toasted sesame oil, grated ginger, and minced garlic to create the glaze.
-
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
-
Add the tofu cubes to the skillet in a single layer. Fry for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu from the pan and set aside.
-
In the same skillet, add the asparagus pieces. Sauté for 3-5 minutes until they are bright green and tender-crisp.
-
Return the crispy tofu to the skillet with the asparagus. Pour the sauce mixture over the ingredients.
-
Toss everything together for 1-2 minutes until the sauce has thickened and coated the tofu and asparagus beautifully.
-
Garnish with sesame seeds and serve immediately, ideally over steamed rice.
Tips & Notes
- To get the tofu really crispy, make sure to press it for at least 15 minutes before cooking to remove excess moisture.
- Don't crowd the pan when frying the tofu; work in batches if necessary to ensure it browns properly rather than steaming.
- If you like a bit of heat, add a pinch of red pepper flakes or a teaspoon of sriracha to the sauce.
