Stir-fry is one of the easiest ways to cook vegetables. I try to use seasonal vegetables a lot and my favorite is Asparagus. To make this dish more fun, I shaved the asparagus with a vegetable peeler and cut some diagonally to retain the crunch. This simple stir-fry is easy and delicious with a little spicy kick.
This recipe is spicy as I love the chili and I added crispy tofu triangles made from firm tofu. The chili sauces that are perfect for stir-fries include sambal oelek, garlic chili sauce, Thai sweet chili sauce, and Sriracha. So, use your favorite blend for that spicy kick in this dish. If you prefer to have a non-spicy version, feel free to use my Vegan Stir Fry or Oyster sauce in this recipe to create a flavorful quick meal.
A simple leafy vegetable stir-fry is as easy as
The steps below are one of my go-to cooking methods when I need a quick vegetable dish. I also love to sauté ginger or garlic before adding my favorite vegetables. A simple seasoning such as soy sauce, salt, or stir-fry sauce is all you need. If you would like to make your own stir-fry sauce, check out my Vegan Stir Fry sauce for your everyday cooking.
- Add some oil to a heated pan
- Season with a pinch of salt
- Add washed and drained vegetables
- A quick toss
- Cover pan with lid
- Allow the moisture to cook the vegetables naturally
- Serve warm
Vegetables that are great for stir-fries
- Leafy greens such as Spinach, Bok Choy, Lettuce, Kale
- Asparagus, Cabbage, Napa Cabbage, Zucchini
- Broccoli and Cauliflower – I prefer to blanch these quickly in hot boiling water first to keep the crunch and color before tossing them in my favorite sauces
This spicy Asparagus stir-fry is
- Quick and easy
- Perfect for 1-person meal
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Spicy Asparagus Stir-fry
- 1 cup [½lb] asparagus cut diagonally or shaved
- 4 oz [130g] firm tofu pressed
- toasted sesame seeds optional
- 1 serving cooked Jasmine or Basmati rice
- oil for cooking
- 1 tablespoon sambal oelek or your favorite chili sauce
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup optional or adjust to your preference
- ¼ cup [62g] water or use veggie broth
- Mix sauce ingredients in a bowl until well combined and set aside.
- Slice pressed tofu crosswise into 1/2-inch-thick pieces; cut each piece diagonally into 2 triangles (this is an optional step or you can just cube the tofu).
- In a heated non-stick pan with a drizzle of oil, pan-fry tofu on both sides until golden brown.
- Then, add in the sauce and cook for 1 minute or until the sauce is slightly reduced
- Add the asparagus, place a lid over, turn heat to low-medium, and let the mixture cook for 45 seconds to 1 minute depending on your crunch preference. (Asparagus will turn bright green at this time. If you prefer softer asparagus, you may cook it longer.)
- Remove the lid, give the mixture a final quick toss.
- Serve warm with rice and garnish with sesame seeds.