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Tofu Mushrooms Stir-Fry
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Tofu, Asparagus, Veggies and Herbs Medley

This is a simple yet delicious stir-fry that can be turned around in a jiffy. It is savoured by kids and adults alike. Add it to your meals for Nutrition and Flavour.
Prep Time10 mins
Cook Time15 mins
Course: Side Dish
Diet: Diabetic, Vegan, Vegetarian
Keyword: asparagus
Servings: 4 people
Author: Nidhi Bansal
Cost: $10


  • Heavy Bottom Pan or Pot


  • 100 g Shimeji Mushrooms Take any mushrooms that are available to you.
  • 200 g Fresh Asparagus Use Asian version or the western version. Both are great for this recipe.
  • 200 g Firm Tofu
  • 3 tbsp Pumpkin Seeds
  • 2 tbsp Black Raisins Or Any other that's available
  • 1 tsp Rock Salt To taste
  • 3 tsp Herbs de Provence mix Or use oregano only
  • 1 tsp Black Pepper Freshly ground for garnishing
  • 2 tbsp Olive Oil Or any pure cooking oil
  • 2 Garlic Cloves
  • 1 Medium Onion optional or put 2 tsp onion powder
  • 2 tsp Vinegar or lemon juice
  • tsp Soy Sauce optional. Use naturally brewed light soy sauce.


Cutting and preparing the vegetables

  • Wash the mushrooms and cut them into ½ inch pieces.
  • Soak the Asparagus in salt/soda water for about 15 mins to remove the chemicals. Wash well and then cut into small - 1 inch pieces.
  • Cut the tofu into small ½ inch pieces
  • Finely chop onion and garlic.

Cooking the Vegetables

  • Heat the pan on medium and add oil.
  • Once the oil is hot, add in the onion and garlic mix. Stir till it turns golden brown.
  • Now add tofu and asparagus and bring the heat to high. Mix well and stir for about 30-40 s.
  • Now add mushrooms, pumpkin seeds, raisins, salt and herbs mix.
  • Keep stirring for another 30-40 s. Now add in vinegar and soy sauce.
  • Mix well, cover, and let the veggies cook for another 5-7 mins on low heat.
  • Check that they are soft, then close the heat.
  • Sprinkle pepper and serve with your meals. Enjoy!
    Tofu Mushrooms Stir-Fry