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.

  • 4Servings


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


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
  • Carbohydrate Content: 16 g
  • Fat Content: 22 g
  • Fiber Content: 5 g
  • Protein Content: 19 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 570 mg
  • Sugar Content: 4 g