Vegan Asparagus, Mushroom and Tofu Stir-fry – a spring inspired, vegan stir fry that can be made in 15 minutes flat! Feel free to sub chicken for the tofu, see notes!
Stir fry Sauce:
Garnish with a sprinkle of toasted sesame seeds, chili flakes or sriracha
You can make this tofu without the cornstarch. This will lighten up the calories. The tofu will be less crispy (no crust) but it will still taste good.
Simply heat the oil, and season the oil itself with salt and pepper. Then fry the tofu in the seasoned oil, until golden on most sides. Resume recipe from there, removing tofu.
The same preparation can be applied to pieces of chicken! Cut into small pieces, dredge in the cornstarch mixture, cook in oil until golden and crispy and cooked through. Set aside on paper towels, then toss in at the end with the stir fry sauce to keep their crispy texture!