Thai-Inspired Stir-Fry

This serves 2 hungry people as a main course or 4 people along with other side dishes.

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This serves 2 hungry people as a main course or 4 people along with other side dishes.



  • 14 oz. firm tofu, drained
  • 2 Tbs. vegetable oil, or more to taste
  • 3 Tbs. thinly sliced garlic (about 5 large cloves)
  • 4 4-inch-long pieces lemongrass
  • 1 lb. asparagus, tough ends trimmed and spears peeled and blanched
  • 1 bunch scallions, finely chopped
  • 1/2 lb. sugar snap peas or snow peas
  • 2 tsp. granulated sugar
  • 1/8 tsp. red Thai chili paste, or more to taste
  • 12 oz. mushrooms, wiped clean and sliced
  • 1/4 cup low-sodium soy sauce, or more to taste
  • 2 to 4 tsp. finely chopped cilantro, or more to taste, for garnish


Slice tofu into pieces 1/2 inch x 1/2 inch x 2 inches. Place on triple layers of paper towels, top with another triple layer of paper towels and press out excess moisture.

Heat oil in a large skillet or wok over medium-high heat. Add tofu, and cook for about 5 minutes, turning over once or twice, until golden brown. Using a slotted spatula, remove pieces to a paper towel-lined plate to drain. Set aside.

Add garlic and lemongrass to skillet, and stir-fry for 1 to 2 minutes, or until garlic becomes fragrant. Using a slotted spoon, remove garlic and discard. Leave lemongrass in skillet.

Cut asparagus spears into 11/2-inch lengths. Add scallions, asparagus and sugar snap peas to skillet, and stir-fry for 1 minute. Add sugar, salt and chili paste, and stir. Add mushrooms and soy sauce, bring to a boil, cover and cook for 2 minutes, or until mushrooms are tender and have released their juices. Serve hot over rice, and garnish with cilantro.

Nutrition Information

  • Calories 320
  • Carbohydrate Content 26 g
  • Cholesterol Content 0 mg
  • Fat Content 16 g
  • Fiber Content 6 g
  • Protein Content 22 g
  • Saturated Fat Content 2 g
  • Sodium Content 420 mg
  • Sugar Content 9 g

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