Easy tofu and asparagus stir fry

casaveneracion.com Easy tofu and asparagus stir fry

I’ve been wondering all day why there were so many photos of dishes with asparagus at Food Gawker until I read that asparagus and spring go together. I never really associated vegetables with seasons. We get most vegetables, including asparagus, in this part of the world all year ’round except that they’re more expensive during the rainy season. Fruits, of course, are an altogether different issue because they come and go with the seasons.

Anyway, lunch today was this tofu and asparagus stir fry. It was just a supplement, really, because we had leftover pasta from last night. I cooked two pizzas (margherita) and a pot of Italian sausage pasta last night (yes, I will be posting the recipes for both in a short while) and, obviously, I overestimated my household’s eating capacity. Both pizzas were gone before everyone went to bed but there was some pasta left that I wasn’t sure would be enough for lunch.

Is this dish complicated? Of course not! This is a dish with only eight ingredients — nine if you count the cooking oil. Preparation time is ten minutes; cooking time is under 10 minutes.

Serves 3 to 4.


1 cake of firm tofu (about 300 grams)
250 g. of baby asparagus
4 cloves (segments) of garlic
1 onion
1 tbsp. of oyster sauce (for strict vegetarians, there are vegetarian oyster sauces)
1 tbsp. of hoisin sauce
freshly ground pepper
a drizzle of sesame seed oil
2 c. of cooking oil for deep frying

Heat the cooking oil in a wok or frying pan.

Cut the tofu into two-inch squares (smaller, if you like). Cut the asparagus into thirds. Crush, peel and finely mince the garlic. Peel, halve and finely slice the onion.

When the oil is hot, deep fry the tofu cubes (see tips on frying tofu) until golden brown about five minutes. Scoop out of the oil with a slotted spoon and drain on paper towels.

Pour off the oil until only about a tablespoonful remains. Add the onion and garlic and saute for about 30 seconds. Add the asparagus and stir fry for another 30 seconds. Add the cooked tofu, pour in the hoisin and oyster sauces, season with pepper (and some salt, if you like), and toss just until the sauces are evenly distributed. Drizzle with sesame seed oil, toss a few times and serve at once.

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  1. maria says

    Oh that looks yummy. I’ve got to give that a try. It looks healthy too. I’m going to give this a try this weekend.

    And timely too. It’s spring over here in Ontario and asparagus is abundant again. I had asparagus earlier this week which was served blanched with a mayonnaise herbed sauce. Love it’s taste.


    • says

      There’s a canape that my mother-in-law once made (for my daughter’s christening party, if I remember correctly) — crustless bread wrapped around white asparagus spears smothered with mayo. Ah, delicious!

  2. beth says

    hi connie,
    i have tried the recipe and it was really good. i have a tofu with bbq flavor and also added a little worcestershire sauce..my husband liked it. tnx much for the creativity and sharing it with us. God bless .. beth

    • says

      This recipe looks delicious Ms. Connie. I’m going to try this out one of these days but I guess I’ll have to make do with canned asparagus
      since it’s impossible to find any fresh ones here in our place.

      Thanks for sharing.

      • chubby says

        Hi Ms. Connie, dito po ako sa Singapore…i’m trying to look for pork blood here pero pinagbawal po pala since madaming muslim dito, is there any other alternative to use to make dinuguan? Miss ko na kc ang pagluto ng dinuguan.
        One more thing, baka po may recipe kayo ng Caramel cake like what they have in Makati yung sa Costa Brava na caramel cake…super sarap din po kc yun…thank you po…more power!!!

      • mishy says

        hi ms connie, i tried this recipe and it tastes good :) i’m now learning to cook. keep sharing your recipes!