1 teaspoon chili garlic sauce (such as Lee Kum Kee)
2 cups cooked long-grain brown rice
How to Make It
Combine sesame seeds and 1/4 teaspoon salt in a large bowl. Add the tofu cubes; toss gently to coat. Combine oils in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until tofu is golden. Remove tofu from pan; keep warm.
Return pan to heat; coat with cooking spray. Add mushrooms; stir-fry 3 minutes or until mushrooms begin to brown. Add asparagus; stir-fry 4 minutes or until asparagus is crisp-tender. Reduce heat to medium; stir in green onions.
Combine broth and next 4 ingredients (broth through garlic sauce). Add broth mixture to pan; remove from heat (sauce will thicken). Add tofu and remaining 1/4 teaspoon salt; toss gently to combine. Serve over rice.
One of the best stir-fries I've ever made. Followed directions except that I added some fresh chopped ginger and gold bell pepper, and I stir-fried all the vegetables at one time, which worked just fine. Flavors are great, and I wouldn't omit a thing.
This is really really good and for a weeknight dinner i'd give it 5 stars - but it's not an entertaining company dish - it's dinner and really good. Used green beans instead of aspargus as another reviewer suggested - my husband isn't a fan. I used more garlic sauce because we look it hotter - will probably add a little siracha next time. I loved the texture of the tofu with the sesame seeds - we weighted the tofu between paper towels to get excess water out of it - this is a definite keeper.
My fiance is not a fan of asparagus. So, I made this with green beans instead of the asparagus and it was great. Added some green garlic for some added flavor instead of the green onions. Looking forward to the leftovers tomorrow.
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