Discover a symphony of textures and flavors in this colorful wok-cooked dish that transforms simple ingredients into a stunning, nutritious meal bursting with fresh vegetables and crispy tofu.
Ingredients
For the Tofu and Vegetables
- 200 g firm plain tofu
- 1 carrot
- 1/2 red onion
- 1/2 white onion
- 6 green asparagus spears
- 50 g snow peas
- 50 g shelled edamame (cooked)
- 1/2 pink radish
- Fresh cilantro
For the Sauce
- 1 tablespoon salty soy sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil (sunflower or canola)
- Salt and pepper to taste
Preparation Steps
1. Prepare Vegetables
- Julienne carrots
- Finely slice red and white onions
- Slice radish thinly
- Cut asparagus lengthwise
- Set aside in a large bowl
2. Prepare Tofu
- Cut tofu into 2 cm uniform cubes
- Heat neutral oil in wok
- Fry tofu 5-7 minutes until crispy on all sides
- Set aside
3. Cook Vegetables
- Add sesame oil to wok
- Sauté white and red onions for 2 minutes
- Add carrots, snow peas, asparagus, and edamame
- Stir-fry 4-5 minutes on high heat
4. Season and Combine
- Add golden tofu cubes and radish slices
- Pour both soy sauces
- Lightly season with salt and pepper
- Mix to coat all ingredients
- Stir-fry 1 more minute
5. Serve
- Plate in transparent or dark bowl
- Garnish with fresh cilantro
Nutritional Information
Per Serving
- Calories: 250-280
- Protein: 15g
- Carbohydrates: 20g
- Fat: 12g
- Fiber: 5g
Cooking Details
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2
Expert Cooking Tips
- Drain tofu thoroughly for extra crispiness
- Blanch asparagus for tenderness if desired
- Don’t overcrowd the wok
- Cook in batches if necessary
Variations and Substitutions
- Protein Alternatives: Tempeh or seitan
- Vegetable Swaps: Use seasonal vegetables
- Gluten-Free: Use tamari instead of soy sauce
- Spicy Variation: Add chili oil or sriracha
Frequently Asked Questions
Q1: How do I make tofu crispy? Drain well and use high heat when frying.
Q2: Can I meal prep this dish? Best enjoyed fresh, but can be refrigerated for 2 days.
Q3: What if I don’t have a wok? A large skillet works fine.
Q4: Are edamame necessary? Optional, can be replaced with other legumes.
Q5: How to reheat? Warm in wok with a splash of water or soy sauce.
Storage and Make-Ahead Tips
- Refrigerate: Up to 2 days
- Reheat: Gently in wok
- Best consumed fresh
A colorful, nutritious meal that celebrates plant-based cooking!