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Asparagus, zucchini and tofu stir-fry

Author: Louisa Clements
4 from 1 vote
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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Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
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Servings: 4


  • 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


  • 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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