Tofu reaches new heights with this delicious local curd, stir-fried until gloriously golden and crispy, tossed with seasonal veggies, and coated in a premade sauce.
What You Get
Baby shiitake mushrooms
What You’ll Need
Chile flakes (optional)
Makes 3 servings
30 minutes active
30 minutes total
Remove the tofu from the packaging, and press it between paper towels to remove any excess moisture. Cut the tofu into large dice. Cut the mushrooms in half or leave whole, depending on size. Trim the asparagus, snapping off any woody ends, and cut it into bite-size pieces. Slice a couple of handfuls of the green parts of the green onions.
In a large frying pan or wok over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, add the tofu and stir-fry until golden, 8 to 10 minutes. Transfer to a plate lined with paper towels and set aside.
Return the pan to the heat and add 2 tablespoons vegetable oil. Add the mushrooms and stir-fry until they release their liquid and begin to brown, 5 minutes. Add the asparagus and stir-fry until nearly tender-crisp, 2 minutes longer.
Return the tofu to the pan with the vegetables, drizzle with the stir-fry sauce, and stir to coat. Simmer until the sauce thickens slightly, 1 minute. Remove from the heat and season to taste with soy sauce.
In a separate sauté pan over medium-high heat, warm 1 tablespoon vegetable oil. Add the cauliflower rice and stir until just tender and warmed through, 5 minutes.
Heap the cauliflower rice onto plates and spoon the tofu stir-fry over. Sprinkle with the green onions, sesame seeds, and chile flakes, if you want a kick, and serve warm.
Contains: wheat, soy.