Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Vietnamese Stir-Fried Asparagus with Mushrooms and Crispy Tofu
A delightful Vietnamese-inspired stir-fry that combines tender asparagus, earthy straw mushrooms, and golden crispy tofu in a light garlic and fish sauce-based sauce. This dish is quick to prepare, nutritious, and perfectly complements steamed rice for an authentic Vietnamese meal.
27 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour0/10
Umami8/10
Spicy2/10
🥄 Texture
Tender-crisp asparagus provides a bright, snappy bite while the straw mushrooms are soft and slightly juicy. Fried tofu has pleasant chew with some crispy edges that may soften slightly as it absorbs the sauce, creating a contrast of textures.
👃 Aroma
Pronounced garlic and savory notes from fish sauce and soy create a rich, umami-forward aroma, with a subtle earthy scent from the mushrooms. Fresh green top-notes from the asparagus and a faint peppery/chili hint (if used) round out the fragrance.
🍷 Pairs Well With
Jasmine tea or a light, crisp white wine (e.g., Sauvignon Blanc or dry Riesling); alternatively a light lager works well to cut the savory richness.
🥗 Side Dishes
Steamed jasmine rice, Vietnamese pickled carrots & daikon (do chua) for acidity, or fresh rice paper rolls with herbs; a simple clear vegetable or tofu soup also pairs nicely.
Ingredients(12 items)
- 1500 grams asparagus (măng tây) (cut into 5cm pieces)
- 2300 grams straw mushrooms (nấm rơm) (halved if large)
- 3400 grams fried tofu (cut into bite-sized cubes)
- 43 tablespoons vegetable oil
- 54 cloves garlic (minced)
- 62 tablespoons fish sauce
- 71 tablespoon soy sauce
- 81 teaspoon sugar
- 91/2 teaspoon white pepper
- 101/4 cup water or vegetable broth
- 112 green onions (sliced)
- 121 red chili (sliced, optional)
Nutrition Information(per serving)
285
Calories
16.2g
Protein
14.8g
Carbs
18.5g
Fat
Instructions
- 1
Prepare all ingredients by washing the asparagus and mushrooms, cutting the asparagus into 5cm pieces, halving the mushrooms, and cutting the fried tofu into bite-sized cubes.
- 2
Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers.
- 3
Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
- 4
Add the asparagus pieces to the wok and stir-fry for 2-3 minutes until they begin to turn bright green and are slightly tender-crisp.
- 5
Add the straw mushroom halves and continue stir-frying for another 2 minutes, stirring constantly.
- 6
Gently add the fried tofu cubes to the wok and toss carefully to combine with the vegetables.
- 7
In a small bowl, mix together the fish sauce, soy sauce, sugar, white pepper, and water to create the sauce.
- 8
Pour the sauce mixture over the vegetables and tofu, and stir gently to coat everything evenly.
- 9
Continue cooking for 2-3 minutes over high heat, allowing the sauce to reduce slightly and the flavors to meld together.
- 10
Taste and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for balance.
- 11
Transfer the stir-fry to a serving plate and garnish with sliced green onions and red chili if desired.
- 12
Serve immediately while hot, preferably over steamed jasmine rice.
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