Crispy Tofu, Shiitakes & Asparagus Stir Fry – Recipe!

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!

Ingredients

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.