Asparagus and Rice Stir-Fry
This delicious plant-based meal can be rustled up in under 20 mins
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
- 1 1/2 tbsp olive or vegetable oil
1/2 package extra- or super-firm tofu, pressed and cut into 1/2-inch cubes
2 cups chopped asparagus (1-inch pieces)
1 small yellow or red onion, diced
2 tbsp garlic chilli sauce
2 tbsp soy sauce
3 cups cooked brown or white rice
1 bunch spring onions, sliced
Optional additions and swaps:
For more flavour, swap 11/2 teaspoons of the olive or vegetable oil for toasted sesame oil
Omit the rice, use the whole package of tofu, and add 1 cup frozen veggies in step 1
Swap the asparagus for 2 cups frozen mixed vegetables
Swap the garlic chilli sauce for 3 minced garlic cloves + 1 1/2 tablespoon sriracha
For more flavour, add 1 1/2 teaspoons minced ginger in step 1
Method
In a large skillet or wok, heat the oil over medium-high heat. Add the tofu and asparagus and sauté, stirring occasionally, until the tofu is golden on all sides, about 5 minutes.
Stir in the onion, garlic chilli sauce, and soy sauce and sauté until the onion is tender, 3 to 4 minutes. If the onion is cooking too quickly, reduce the heat to medium.
Stir in the rice and sauté until heated through, 1 to 2 minutes. Top with the green onions when serving.
