Tofu, Asparagus, and Mushroom Stir-fry

An easy, tasty, meatless stir-fry. Make sure all the vegetables are prepared before you start cooking.


Serves 4 to 6  Prep Time 10 to 15 minutes Cook Time 20 to 25 minutes

3 to 4 teaspoons peanut oil
6 cloves garlic, minced
2 cups firm tofu, cut into 3/4-inch
cubes
200 grams asparagus, trimmed of tough ends, sliced into 1-inch pieces
1 large bunch enoki mushrooms (about 1 cup), cleaned and trimmed
of bottom roots
100 grams garlic chives, cut into 1-inch pieces
2 to 3 tablespoons oyster sauce
mixed with 1/4 cup water

1  Heat the peanut oil in a large saucepan over medium-high heat. Sauté garlic and tofu together; the tofu’s exterior will turn a light gold.

2  Toss the asparagus with the tofu. It will take about 3 to 4 minutes for the asparagus to cook.

3  Add the enoki mushrooms, garlic chives, and oyster sauce mixture. Stir the mixture for an additional 1 minute, then transfer to a serving plate.

4  Serve with hot steamed rice.

Cleaning tip  When cleaning mushrooms, gently wipe them with a damp cloth or a soft brush. If some of the dirt stubbornly refuses to come off , rinse the mushrooms quickly with cold water—but do not soak them!—and pat dry with a paper towel.

Photography by Ocs Alvarez │ Prop Styling by Gwyn Guanzon │ Recipe & Food Styling by Melanie Jimenez

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