Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Asparagus with Fried Tofu and Corn
A vibrant and nutritious Vietnamese stir-fry featuring tender asparagus, crispy fried tofu, and sweet waxy corn kernels, all seasoned with aromatic garlic and fresh tomatoes. This dish is quick to prepare and delivers authentic Vietnamese flavors with a perfect balance of textures and tastes.
27 min
Easy
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour2/10
Umami6/10
Spicy1/10
🥄 Texture
Tender-crisp asparagus with pops of sweet, slightly chewy corn and soft, yielding tomato pieces. The fried tofu provides a contrast of crisp edges and a pillowy interior, and the light sauce lightly coats everything without being heavy.
👃 Aroma
Garlic is the dominant aromatic note, bright and toasty from quick stir-frying, layered with a savory, slightly briny scent from the fish sauce. Ripe tomato and black pepper add fresh, fruity and peppery top notes that keep the aroma lively.
🍷 Pairs Well With
Crisp chilled Sauvignon Blanc or a cold jasmine tea to refresh the palate and complement the dish's herbal and savory notes.
🥗 Side Dishes
Steamed jasmine rice to soak up the sauce; light pickled vegetables (đồ chua) or a simple cucumber salad for acidity and crunch; fresh Vietnamese summer rolls for additional texture and freshness.
Ingredients(10 items)
- 11 pound măng tây (asparagus, cut into 2-inch pieces)
- 28 ounces fried tofu (cubed)
- 32 medium tomatoes (diced)
- 46 cloves garlic (minced)
- 51.5 cups waxy corn (kernels)
- 62 tablespoons vegetable oil
- 71 tablespoon fish sauce
- 81 teaspoon sugar
- 91/2 teaspoon ground black pepper
- 101/4 cup water
Nutrition Information(per serving)
245
Calories
12g
Protein
22g
Carbs
14g
Fat
Instructions
- 1
Prepare all ingredients by cutting the asparagus into 2-inch pieces, cubing the fried tofu, dicing the tomatoes, mincing the garlic, and measuring out the corn kernels.
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 3
Add the minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to let it burn.
- 4
Add the cut asparagus pieces to the wok and stir-fry for 2-3 minutes, stirring occasionally to ensure even cooking.
- 5
Add the corn kernels and continue stir-frying for another 2 minutes until the asparagus is tender-crisp.
- 6
Add the diced tomatoes to the wok and stir well to combine with the other vegetables.
- 7
Gently fold in the cubed fried tofu, being careful not to break the pieces, and stir for 1-2 minutes.
- 8
Pour in the water and add the fish sauce, sugar, and black pepper. Stir everything together gently but thoroughly.
- 9
Continue cooking for another 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 10
Taste and adjust seasonings if needed. Transfer to a serving dish and serve hot with steamed rice.
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