I know there are not that many good vegetarian recipes on my blog, because most of the time I just toss vegi with some simple seasoning (fish sauce, soy sauce, or chicken flavored seasoning) and call it a day. I believe Chinese people like to let the natural flavor of the vegetable shin through instead of overpowering them with heavy sauce, well, maybe not Chinese restaurant food, but definitely home cooking!
1 bunch of asparagus, snapped off the bottom area (it will break off naturally at where the tender part starts and the tough part ends) Clean and cut into 2 inch pieces
1 bag of fried tofu, I cut them into smaller rectangular shapes, but you can get creative with the shape
2 cloves of garlic, minced
1 stalk of green onion, chopped into small pieces
1 TBSP of oil
1 TBSP of soy sauce
1 TBSP of mirin
1TBSP of cooking wine
1/2 tsp of dashi
Heat up oil in wok, toss in garlic and green onion, stir until fragrant, add asparagus and stir fry for 2-3 minutes, then add in the tofu also the seasoning. Cover the wok for 2-3 minutes, stir occasionally. Once the asparagus are tender, serve right away over rice. Enjoy!
2 Comments Add yours
YUM! This is wonderful! I never thought of adding deep-fried tofu in stir-fried. These are a great combination!
Hi there! I actually use fried tofu with vegi quite often, the family eats them up and I am happy they are getting the much needed nutrients.
I had intended to cook your Agedashi Tofu yesterday, but couldn’t find katsuobushi (Chinese people call them Wood Fish), my little girl and I love watching the thin fish slices wiggle on top of the hot tofu, so of course I have to remember to buy them at the super market before attempting to make it at home! Thanks for sharing your recipe!