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Ginger-Sesame Tofu with Asparagus and Shiitakes

Tofu soaks up the flavors of sesame, tamari, ginger and garlic in this recipe, and provides a hearty complement to the mushrooms and asparagus.

Ingredients: 

Ingredients: 

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⅓ cup low-sodium tamari or low-sodium soy sauce
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3 Tbs. rice wine vinegar
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1 ½ Tbs. toasted sesame oil
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1 ½ tsp. light brown sugar
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2 Tbs. canola oil
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1 lb. extra-firm tofu, drained, pressed dry and cubed
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1 lb. thin asparagus, trimmed and cut diagonally into 1-inch pieces
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1 lb. shiitake mushrooms, stemmed and sliced
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2 cloves garlic, minced
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3 Tbs. minced fresh ginger

Instructions: 

1. Combine tamari, vinegar, sesame oil and sugar in mixing bowl, and stir until well blended. Set aside.

2. Heat 1 Tbs. canola oil in large wok or skillet over medium-high heat. Add tofu, and stir-fry until golden brown, about 5 minutes. Remove tofu from pan; set aside.

3. Heat remaining 1 Tbs. canola oil in same pan. Add asparagus and shiitakes, and stir-fry until tender, about 5 minutes. Add garlic and ginger, and stir-fry until fragrant, about 30 seconds. Add reserved tofu and sauce; toss well and heat through. Garnish with sesame seeds, and serve.

Nutrition Information: 

Calories: 
330
Protein: 
19 g
Total Fat: 
22 g
Saturated Fat: 
3 g
Carbohydrates: 
16 g
Cholesterol: 
mg
Sodium: 
570 mg
Fiber: 
5 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

I didn't have low sodium soy sauce and I have to say, using regular soy sauce, the dish was a little too salty. Re-heated well.

I really enjoyed this dish. Due to lack of ingredients I was forced to substitute using: soy sauce, just regular sesame oil and baby potabella mushrooms. I also added snow peas and after frying the tofu I simmered it with a bit of teriyaki sauce. ...Definitely yummy.....

Very good!!! I used a bag of Quorn Chik'n chunks instead of tofu (I was out)& it turned out very well.

way too much sodium! 1500 mg per serving. reduce it to 1 Tablespoon.

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