Here’s another one for the Meatless Mondays file. This simple recipe couldn’t be more delicious or easier to make. The salty and sweet flavors from the fish sauce and oyster sauce come together beautifully with the heat from the chili-garlic sauce. A touch of sherry enhances the flavors and aroma in this dish resulting in a gorgeous dish.
Served over some hot, steaming jasmine rice or quinoa, this dish is a complete meal chock full of soy protein. Eliminate the chili-garlic sauce if you’re cooking for young kids.
- 2 tablespoons canola oil
- 1 garlic clove, minced
- 1 shallot, finely sliced
- 8 oz fresh asparagus, ends trimmed and sliced diagonally into 1-in (2.5 cm) pieces
- 2 teaspoons cooking sherry
- 1/4 cup sliced white button mushrooms
- 1/4 cup sliced fresh shitake mushroom
- 8 oz (250 g) firm tofu, drained, patted dry and cubed
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons chili-garlic sauce
- 1 tablespoon brown sugar
- Heat ½ of the oil in a wok or skillet over medium-high heat. Add the tofu pieces and stir-fry until golden brown, about 3 minutes. Remove from pan and set aside.
- Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Add the sherry and mushrooms and stir-fry for 1 minute. Add the reserved tofu, fish sauce, oyster sauce, chili-garlic sauce and palm sugar and stir-fry for 30 seconds. Dish out and serve immediately with jasmine rice.