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Crispy Tofu, Shiitakes & Asparagus Stir Fry – Recipe!

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Eating meatless is becoming much more popular these days, and creating recipes that are both flavorful with a variety of ingredients, including veggies and a healthy protein is sometimes challenging.  Tofu is a good substitute for meat and nowadays there are so many different types including; sprouted, smoked and tamari seasoned.

I like to pair tofu with wild mushrooms and fresh asparagus and throw in a few arbol chilies for light heat, then stir it all up in a hot wok.  My seasoning of choice in this recipe is fresh grated ginger, coconut aminos (or tamari), and sesame oil.  The combination of Asian flavors is outstanding and it has a freshness that is hard to find in any take-out food.

This recipe is so simple to prepare and I like to make it on Meatless Mondays, or when I am having vegetarians over for dinner.  Serve it with a scoop of hot brown rice and you have yourself a bowl of yum!


12 ounces sprouted tofu, or any variety

3 arbol chiles

12 ounces fresh shiitake mushrooms

1 shallot, minced

1 bundle asparagus, about 15

1/3 cup coconut aminos, or tamari

2 teaspoon grated ginger

1 teaspoon sesame oil

grapeseed oil, for cooking

cooked brown rice

(Serves 4)

To Prepare:

1. Slice mushrooms and wash and slice asparagus into 2-inch pieces.  Pat dry tofu and dice into 1/2 inch cubes.

2.  In a large wok, or skillet, add 2 tablespoons grapeseed oil.  Place wok over high heat, and add diced tofu and chilies.  Stir occasionally and cook until golden brown on all sides, about 8 minutes.  Add mushrooms, asparagus and shallots and toss to combine.  Continue cooking for 5 minutes, stir occasionally.

3.  Add grated ginger, coconut aminos and sesame oil, stir to coat.  Continue cooking for 5 minutes.  Turn off heat and spoon over hot rice.  Enjoy!


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