Vegan Crispy Tofu and Asparagus Wok Stir-Fry

This easy and healthy recipe is a real discovery, and the result couldn't be tastier. The crispy tofu and asparagus vegan stir-fry in a wok is made in no time and I promise you'll be licking your fingers. Cooked in an Asian style with a delicious sauce in which ginger adds a fresh, slightly spicy touch, this stir-fry is a great and very healthy option to add to the weekly menu for any lunch or dinner.

If there's one essential thing when cooking in a wok, it's doing it at high temperatures. Adding the ingredients when the wok is very hot allows them to sear instantly, staying crispy and full of flavor. And since there's no better material than iron to achieve those high temperatures, the Lodge iron wok becomes a first-rate ally. It's spacious and easy to handle, and its cast iron construction makes it perfect for these occasions.

I won't keep you waiting any longer. Here is the recipe for the crispy tofu and asparagus vegan stir-fry in a wok. A top-notch dish, perfect for any lunch or dinner. I hope it surprises you and you like it as much as I do.

Ingredients

For 4 servings

• 450 g extra-firm tofu.
• 60 ml soy sauce
• 4 garlic cloves, grated or very finely chopped
• 10 g fresh ginger, grated or very finely chopped
• 15 g brown sugar
• 45 ml vegetable oil
• 16 g cornstarch
• 1/2 teaspoon salt
• 900 g green asparagus, trimmed of the toughest parts
• 1/2 teaspoon sesame oil
• Chopped chives and sesame seeds for garnish
• Sriracha sauce (optional), to serve

Preparation

1. Wrap the tofu in absorbent paper and place it on a plate or tray. Put a heavy board (or something heavy) on top to press it for about 20 minutes.
2. Cut the asparagus (without the tough part) into pieces about 2-3 cm long. Set aside.
3. Meanwhile, put the soy sauce, grated garlic and ginger, and brown sugar in a bowl. Mix well with a fork or a whisk to emulsify. Set aside.
4. Heat the Lodge iron wok over medium-low heat for about 5 minutes. Add the oil and increase the heat a little for 2-3 more minutes.
5. Let the oil heat until you see it start to smoke slightly (it should not burn).
6. While the wok and oil are heating, cut the tofu into cubes of about 2-3 cm. Toss them with the cornstarch and season with the salt.
7. Cook the tofu cubes until they are golden and fully crispy. Cook first on one side and turn them as they brown. Don't put them all in at once; it's best to cook them in batches so they brown better. Remove the tofu from the wok as it browns and set aside.
8. Add more oil if necessary and put the chopped asparagus in the wok. Add a little salt and let them toast for a couple of minutes before stirring. Let them cook 2 more minutes.
9. Add the prepared sauce, the sesame oil, and stir well so it mixes with the asparagus.
10. Add the tofu and stir to combine. Cook for 2 minutes.
11. Remove from the heat and sprinkle the chopped chives and sesame before serving.
12. You can eat it as is or with a little Sriracha sauce if you like it a bit spicy.

Suggestions

• You can make whatever combinations you like. For example, you can swap the asparagus for round green beans, or combine both vegetables.
• This is a vegan recipe, but if your diet isn't, substituting the tofu with cubes of fresh tuna or chicken also yields a very tasty and equally healthy result. If you make it with tuna, keep in mind it will need less cooking time.