Asparagus Mushroom Stir-fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring-inspired vegan stir-fry with asparagus, mushrooms, and tofu in a sesame-ginger sauce. Quick, fresh, and vibrant. Ready in under 20 minutes for an easy weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 teaspoons soy sauce (or sub-GF Bragg’s)
- 1 teaspoon sesame oil
- 1 tsp rice wine vinegar
- 1 teaspoon mirin or Chinese cooking wine (optional)
- 1 tsp sugar (or honey, or sugar alternative- maple syrup, coconut sugar.)
- chili flakes (optional)
- 8 ounces mushrooms- sliced (cremini, white button, or shiitakes)
- 1 pound asparagus, touch ends removed, cut into 2 inch pieces.
- 1 tablespoon ginger, chopped
- 3 tablespoons garlic, chopped
- 1 pound extra-firm tofu (or sub chicken or shrimp, see notes)
- 1/2 cup cornstarch (optional – for extra crispy tofu, see notes)
- 3/4 teaspoon salt
- 3/4 teaspoon sugar ( optional, but good)
- 2-3 tablespoons peanut oil (or coconut oil) -divided
- salt and pepper to taste
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1572mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1223mg
- Calcium
- 703mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.