Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fried tofu with asparagus and mushroom sauce. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Fried Tofu with Asparagus and Mushroom Sauce is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Fried Tofu with Asparagus and Mushroom Sauce is something which I’ve loved my entire life. They’re nice and they look fantastic.
Fry the tofu in medium heat until golden. Tofu is a great source of. This tasty tofu, asparagus and mushroom stir-fry is coated in a savory sauce and served with rice! Return the tofu to the pan, and.
To get started with this recipe, we have to first prepare a few components. You can have fried tofu with asparagus and mushroom sauce using 8 ingredients and 4 steps. Here is how you cook that.
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The ingredients needed to make Fried Tofu with Asparagus and Mushroom Sauce:
- Prepare 400 gram tofu, wrapped into a cloth or tissue paper to remove the water, cut into four pieces
- Take Oil for frying
- Make ready 4 asparagus, cut into 1 inch strips
- Make ready 8 champignon mushrooms, sliced thinly
- Take 1 clove garlic, sliced thinly
- Prepare 1 tsp oil
- Make ready 2 tsp cornstarch mixed with 100 ml of water, 1/2 tsp powdered broth, 1 tbsp oyster sauce (I used vegan type, made of mushrooms)
- Get 1 dash black pepper
Stir-fry over medium-high to high heat just until asparagus is tender but still slightly crunchy. Fresh spring asparagus loves to be cooked in a wok. Quickly seared, on high heat for a short amount of time leaves it snappy, flavorful and vibrantly green. Paired with tofu, mushrooms, garlic and ginger, this is one of my all time favorite asparagus recipes.
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Instructions to make Fried Tofu with Asparagus and Mushroom Sauce:
- Fry the tofu in medium heat until golden. Remove and set aside.
- Stir-fry garlic with 1 tsp of oil. After about 30 seconds, add cut asparagus, then mushrooms. Stir for a while.
- After a couple of minutes or so, add the cornstarch mixture. If the mixture is too thick, add more water. Add crushed black pepper. Stir now and then. If the mixture is a bit bubbly, then it is done.
- Pour the sauce over the fried tofu and serve.
Quickly seared, on high heat for a short amount of time leaves it snappy, flavorful and vibrantly green. Paired with tofu, mushrooms, garlic and ginger, this is one of my all time favorite asparagus recipes. Brian loves the crispy tofu, it's sooooo good. Stir the cornstarch mixture, add it to the pan, and simmer until the sauce has thickened. Add the asparagus and simmer until hot, about.
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