Sichuan Silk Tofu & Asparagus Stir-Fry

Sichuan Silk Tofu & Asparagus Stir-Fry vegetarian recipe

This Sichuan Silk Tofu & Asparagus Stir-Fry packs a punch, stir-fried with fragrant garlic, ginger, and chilies. It's an easy, satisfying weeknight meal.

Ingredients

  • 28 ounces firm silken tofu
  • 1 pound fresh asparagus
  • 2 tablespoons sesame oil
  • 1 tablespoon finely chopped garlic
  • 0.5 tablespoon finely chopped ginger
  • 2 green chilies, thinly sliced
  • 0.25 cup low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch
  • 0.5 cup vegetable broth
  • 0.25 teaspoon Sichuan peppercorns, freshly ground
  • 0.25 teaspoon red chili flakes
  • 1 tablespoon roasted peanuts, coarsely chopped
  • 2 tablespoons fresh cilantro leaves, chopped

Instructions

  1. Carefully drain 28 ounces firm silken tofu and gently cut it into 1-inch cubes. Place the tofu cubes on a plate lined with paper towels to absorb excess moisture.
  2. Wash 1 pound fresh asparagus and snap off the woody ends. Cut the asparagus stalks into 1.5-inch pieces.
  3. In a small bowl, prepare the sauce by combining 0.25 cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, and 0.5 cup vegetable broth. Stir until the cornstarch is fully dissolved. Set aside.
  4. Heat 2 tablespoons sesame oil in a large wok or a wide non-stick skillet over medium-high heat until shimmering.
  5. Add 1 tablespoon finely chopped garlic, 0.5 tablespoon finely chopped ginger, and 2 thinly sliced green chilies to the hot oil. Stir-fry for 30 seconds until fragrant.
  6. Add the prepared asparagus pieces to the wok and stir-fry for 3-4 minutes until they are tender-crisp. Do not overcook.
  7. Gently add the drained tofu cubes to the wok. Pour the prepared sauce over the tofu and asparagus. Toss carefully to coat all ingredients, trying not to break the tofu.
  8. Bring the sauce to a gentle simmer and cook for 1-2 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
  9. Remove the wok from heat. Sprinkle with 0.25 teaspoon freshly ground Sichuan peppercorns and 0.25 teaspoon red chili flakes. Toss lightly.
  10. Transfer the Sichuan Silk Tofu & Asparagus Stir-Fry to serving plates and garnish with 1 tablespoon coarsely chopped roasted peanuts and 1 tablespoon fresh cilantro leaves. Serve immediately with steamed rice or noodles.

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