Easy Chinese-style tofu stir-fry with asparagus, peas, and carrots in a light soy and oyster sauce. A healthy vegetarian weeknight dinner ready in 35 minutes.

Prep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Easy

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This stir-fry celebrates the most tender spring vegetables alongside golden pan-fried tofu, all brought together with a simple ginger-garlic soy sauce. It is light, healthy, and full of fresh flavor, a great choice for vegetarians and anyone craving a lighter meal.

Ingredients

  • 400 g (14 oz) firm tofu, cut into cubes
  • 150 g (1 cup) peas
  • 1 carrot, julienned
  • 200 g (7 oz) fresh asparagus, cut into 5 cm (2 in) pieces
  • 2 cloves garlic, minced
  • 1 small piece fresh ginger, minced
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce (or vegetarian mushroom stir-fry sauce)
  • 2 tablespoons olive oil (or any neutral oil)
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Cut the tofu into cubes and gently pat dry with paper towels to remove excess moisture.
  2. Heat the oil in a skillet over medium heat. Fry the tofu until golden on all sides, then remove and set aside.
  3. In the same pan, sauté the garlic and ginger until fragrant, then add the carrot and peas and stir-fry for 3 minutes.
  4. Add the asparagus and stir-fry for 2 more minutes, then return the tofu to the pan.
  5. Drizzle in the soy sauce and oyster sauce, season with salt and pepper, toss everything together, and remove from the heat.
  6. Transfer to a serving dish and enjoy with steamed rice.

Tips

  • Freezing the tofu and thawing it before cooking gives it a spongier texture that soaks up more sauce.
  • Add chili flakes or other spices to suit your taste.

Nutrition

Calories: about 250 per serving | Protein: 16 g | Carbs: 15 g | Fat: 14 g

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