Asparagus Mushroom Stir-Fry Recipe
Vegan Asparagus Mushroom Stir-fry with Tofu (or chicken or shrimp) - a spring inspired, vegan stir fry that can be made in 20 minutes flat!
How to Make the Best Asparagus Mushroom Stir-Fry
This asparagus mushroom stir-fry is a celebration of spring vegetables at their finest. The combination of tender-crisp asparagus, earthy mushrooms, and golden crispy tofu creates a dish that’s both satisfying and incredibly flavorful. The quick-cooking method keeps the vegetables vibrant and fresh while the homemade stir-fry sauce ties everything together with its perfect balance of savory, sweet, and aromatic notes.
What makes this recipe so versatile is its adaptability. While tofu is the star protein here, you can easily swap it for chicken or shrimp depending on your preferences. The key to success is having all your ingredients prepped and ready before you start cooking—stir-frying moves fast, and there’s no time to chop once that wok is hot.
The secret to truly crispy tofu is the cornstarch coating and proper oil temperature. Don’t skip the step of patting your tofu dry, and make sure your oil is hot enough before adding the cubes. Work in batches to avoid overcrowding, which would steam the tofu instead of crisping it. Serve this stir-fry over steamed rice or noodles for a complete meal that comes together in just 20 minutes.
Asparagus Mushroom Stir-Fry
Vegan Asparagus Mushroom Stir-fry with Tofu (or chicken or shrimp) - a spring inspired, vegan stir fry that can be made in 20 minutes flat!
Ingredients
Stir-Fry Sauce
Vegetables
Tofu
Instructions
Prepare Ingredients
- Whisk together stir-fry sauce ingredients in a bowl. Set aside.
- Prep the mushrooms, asparagus, garlic and ginger.
- Pat dry the tofu with paper towels, pressing down lightly to release a little water. Cut into 1-inch cubes.
- Place cornstarch, 3/4 teaspoon salt and 3/4 teaspoon sugar in a medium bowl and mix well. Toss tofu in the corn starch mixture.
Cook Tofu
- Heat 2-3 tablespoons peanut oil in a wok over high heat. Once hot, turn heat to medium-high.
- Shake excess cornstarch off tofu and carefully place tofu in the wok, working in batches (don't overcrowd).
- Turn tofu carefully every minute or so, adding a little more oil if you need, until at least two sides are golden brown and crispy.
- Set tofu aside on a paper towel-lined plate.
Stir-Fry Vegetables
- When all the tofu is done, wipe out the wok and gather all the prepped veggies and the stir fry sauce and place them near the stove.
- Heat 1-2 tablespoons oil in a wok over medium-high heat. Just as it begins to smoke, turn the heat to medium and add mushrooms.
- Stir fairly constantly for 2-3 minutes. Add asparagus, ginger and garlic, stirring for 2-3 minutes, until asparagus is just tender, but still crisp and vivid green.
- Add stir fry sauce and stir to incorporate. Gently fold in crispy tofu at the very end right before serving.
- Season with salt and pepper to taste. Divide and garnish.
Notes
- For chicken or shrimp: substitute 1 pound of protein for the tofu. Slice chicken thin or use medium-sized shrimp. Cook in oil over high heat until cooked through, then set aside and proceed with the vegetables.
- For gluten-free: use Bragg's Liquid Aminos or tamari instead of soy sauce.
- The cornstarch coating is optional but highly recommended for extra crispy tofu with a satisfying crunch.
