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Asparagus & tofu stir fry

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200g Rice or egg noodles
50g Asparagus
3 Spring onions
130g Baby sweetcorn
60g (or half a tin) Bamboo shoots
200g Firm Tofu
2 tbsp Cornflour
1 Carrot
2 tbps Soy sauce
to garnish Chilli flakes (optional)
to garnish Sesame seeds
1 tbsp Sesame oil
2-3 tbsp Vegetable oil

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Asparagus & tofu stir fry

    • 20 minutes
    • Serves 4
    • Easy


    This sounds like a risky meal to cook for kids but trust me, this is a winner in our house. It goes to show that kids will give anything a go if it’s got a crispy coating, and this is certainly the case for the tofu in this dish. Its a light and simple stir fry which can be thrown together in minutes. You can use any vegetables that might be more popular in your house but I find these are usually taken pretty well and make a tasty mix in a stir fry for early summer.

    You can use egg noodles or rice noodles. Rice noodles make it suitable for those with an egg allergy or coeliac disease.

    As usual, the quantities should serve 2 adults and 2 small children.

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    Cut the vegetables into bite-size pieces. Dice the tofu into 1inch square pieces. Cook the rice noodles in a pan of boiling water for around 3 minutes, or until tender. Drain and set aside ready for stir frying.


    Coat the tofu pieces in cornflour and shallow fry, in batches, in vegetable oil in a wok or large frying pan. Remove from the pan and place on some kitchen towel to absorb any excess oil.


    Heat the sesame oil in a wok and stir fry the vegetables for 2-3 minutes. Add the noodles and the soy sauce. Toss together, returning the tofu to the wok at the last minute. Serve garnished with sesame seeds and/or chilli flakes.

    Alison Lyles

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