Shiitake Asparagus Tofu Stir-fry

  • Prep Time : 7m
  • Cook Time : 7m
  • Ready In : 15m

When I go to my Mom’s house for the holidays, she always whips this vegan dish for my Uncle and I. Β Its a healthy, quick, and easy meal best served over a bed of rice.


  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Sesame Oil
  • 2 Green Onions chopped
  • 1 Cup Shiitake Mushrooms, sliced
  • 1 Cup Asparagus, chopped
  • 3 Garlic Cloves, minced
  • 1 Teaspoon Ginger, minced
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Small Block of Tofu, cubed
  • 1 Tablespoon Soy Sauce
  • 1 Shallot, thinly sliced


Step 1

Heat the oils on high heat. Add the garlic, ginger, and red pepper flakes and stir-fry for 1 minute.

Step 2

Add the onions, shallots, asparagus, and mushrooms and stir-fry for 2 minutes.

Step 3

Add the tofu and soy sauce and stir-fry for 3 minutes until tofu goldens.

Step 4

Season with salt to taste and serve on rice.

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he's still trying to figure it out...

More From This Chef »
Average Member Rating

(3.6 / 5)

3.6 5 5
Rate this recipe

5 people rated this recipe

Related Recipes:
  • Kale & Quinoa Soup | Plant-Based on a Budget | #quinoa #kale #soup #vegan #plantbasedonabudget

    Kale & Quinoa Soup

  • Yellow Tofu Curry | Plant-Based on a Budget | #curry #tofu #thai #vegan #yellow #dinner #plantbasedonabudget

    Yellow Tofu Curry

  • Corn Chowder | Plant-Based on a Budget | #corn #chowder #soup #veggies #vegan #plantbasedonabudget

    Creamy Corn Chowder

  • Veggie Heavy Ramen Soup | Plant-Based on a Budget | #ramen #soup #instant #veggies #vegan #plantbasedonabudget

    Veggie Heavy Ramen Soup

  • Ohio Valley Vegetable Soup | Plant-Based on a Budget | #veggie #vegetable #soup #vegan #dinner #plantbasedonabudget

    Ohio Valley Vegetable Soup

Nutritional Info

This information is per serving.

  • Calories

  • Protein

    6 g
  • Fiber

    2 g
  • Cholesterol

    0 g