Asparagus, zucchini and tofu stir-fry
Combine asparagus with zucchini and tofu for a protein-packed vegetarian dinner with sriracha, red curry paste, sesame oil and hoisin.
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Servings: 4
Ingredients
- 2 tbsp soy sauce
- 1 tbsp hoisin
- 2 tsp red curry paste
- 1 tsp fish sauce, leave out for vegan option
- 1 tsp sesame oil
- 420 g firm tofu, liquid pressed out and cut into 1" cubes
- 2 tbsp sriracha
- 2 tsp canola oil, divided
- 1 lb asparagus, cut into 1" pieces
- 2 medium zucchini, cut int 1" pieces
- sesame seeds for garnish
Instructions
- In a medium bowl, whisk soy sauce with hoisin, curry paste, fish sauce and sesame oil. Set aside.
- In a large bowl, toss tofu with sriracha.
- Heat a large non-stick pan over medium-high heat. Add 1 tsp canola oil and tofu. Cook, stirring occasionally until golden brown, about 4-5 minutes. Remove to plate and reserve.
- Add remaining oil followed by asparagus and zucchini, cook until softened about 5-7 minutes until vegetables have softened and browned slightly. Add tofu and soy mixture. Cook another 1-2 minutes or until thickened.
- Serve over rice and sprinkle with sesame seeds.
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