Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Asparagus and Mushrooms with Crispy Tofu
A vibrant and nutritious Vietnamese stir-fry featuring tender asparagus, earthy straw mushrooms, and golden crispy tofu, seasoned with aromatic garlic and sweet waxy corn. This dish is light yet satisfying, with a perfect balance of textures and flavors that captures the essence of Vietnamese home cooking.
27 min
Easy
4 servings
Snap Your Fridge, Get Recipes!
Take a photo of your fridge and let AI create personalized recipes from your ingredients.
Taste Profile
Sweet3/10
Salty6/10
Sour2/10
Umami7/10
Spicy1/10
🥄 Texture
Crispy-edged fried tofu with a tender, pillowy interior contrasts with crisp-tender asparagus and juicy, slightly chewy straw mushrooms. Bursts of sweet corn and soft tomato wedges add intermittent juiciness, creating a balanced mix of crunchy, tender, and silky textures.
👃 Aroma
Garlic-forward wok aromatics open the scent profile, joined by the savory, slightly briny notes of fish sauce and soy. Fresh tomato and sweet corn contribute a bright, vegetal sweetness that lightens the overall umami-rich aroma.
🍷 Pairs Well With
Light jasmine tea or a crisp, low-bitterness lager; for wine, a dry Riesling or Sauvignon Blanc to lift the vegetables and balance the savory/umami notes.
🥗 Side Dishes
Steamed jasmine rice; Vietnamese pickled carrots and daikon (do chua) or a simple cucumber-vinegar salad for acidity; optionally fried spring rolls or a light clear soup (canh) to round out the meal.
Ingredients(13 items)
- 11 pound măng tây (asparagus, trimmed and cut into 2-inch pieces)
- 28 ounces nấm rơm (straw mushrooms, halved)
- 312 ounces fried tofu (cubed into 1-inch pieces)
- 42 medium tomatoes (cut into wedges)
- 56 cloves garlic (minced)
- 61.5 cups waxy corn (fresh kernels or frozen)
- 73 tablespoons vegetable oil
- 82 tablespoons fish sauce
- 91 tablespoon soy sauce
- 101 teaspoon sugar
- 111/2 teaspoon black pepper
- 121/4 cup water
- 132 green onions (sliced, for garnish)
Nutrition Information(per serving)
285
Calories
14.2g
Protein
22.8g
Carbs
16.5g
Fat
Instructions
- 1
Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering.
- 2
Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 3
Add the trimmed asparagus pieces to the wok and stir-fry for 2-3 minutes until they begin to turn bright green.
- 4
Add the halved straw mushrooms and continue stir-frying for another 2 minutes, stirring constantly.
- 5
Add the waxy corn kernels and stir-fry for 1 minute to combine all vegetables.
- 6
Gently add the cubed fried tofu pieces and stir carefully to avoid breaking them, cooking for 1-2 minutes.
- 7
Add the tomato wedges and toss gently to combine with other ingredients.
- 8
In a small bowl, mix together the fish sauce, soy sauce, sugar, black pepper, and water to create the sauce.
- 9
Pour the sauce mixture over the stir-fry and toss all ingredients together for 1-2 minutes until well coated and heated through.
- 10
Taste and adjust seasonings if needed, adding more fish sauce or soy sauce as desired.
- 11
Transfer the stir-fry to a serving plate and garnish with sliced green onions.
- 12
Serve immediately while hot over steamed jasmine rice or with Vietnamese bread.
Get Personalized Recipes
Download Fridgify and discover recipes tailored to the exact ingredients in your fridge. Just snap a photo and let AI create your next meal!