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Yield
Serves : 4

How to Make It

Step 1    

Snap off the tough ends of the asparagus and discard them. Cut the asparagus into 1-inch lengths. In a large pot of boiling, salted water, cook the asparagus for 3 minutes. Drain. In a small bowl, combine the cornstarch and water.

Step 2    

In a wok or large frying pan, heat the oil over moderately high heat. Add the garlic. Stir-fry until fragrant, about 30 seconds. Add the onion and stir-fry until softened, about 3 minutes. Add the sliced mushrooms and stir-fry until brown, about 5 minutes.

Step 3    

Stir in the stock, soy sauce, 3 teaspoons of the vinegar, the sesame oil, and the salt. Simmer for 2 minutes. Stir the cornstarch mixture, add it to the pan, and simmer until the sauce has thickened. Add the tofu and simmer for 3 minutes. Add the asparagus and simmer until hot, about 2 minutes longer. Stir in the remaining 2 teaspoons vinegar. Serve topped with the sesame seeds.

Suggested Pairing

Try a California or New Zealand Sauvignon Blanc. It has the acidity and character to deal with asparagus's strong flavor, and works well with the Asian ingredients here.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Raitvile Atostogos

Review Body: Made it, was great, tofu could have taken more flovour, but it was my first time working with it so I still think it was a success <3

Review Rating: 5

Date Published: 2017-03-20