Honey-Ginger Tofu And Vegetable Stir-Fry


  • Prep Time20 mins
  • Total Time35 mins
  • Makes4 servings
Honey-Ginger Tofu And Vegetable Stir-Fry

(Photo: Erik Putz)

Chatelaine Triple Tested

This spicy-sweet vegetarian stir-fry is loaded with protein and ready in less than 35 minutes.


  • 350 g chow mein noodles

  • 1/4 cup low-sodium soy sauce

  • 2 garlic cloves, minced

  • 2 tbsp rice vinegar

  • 1 tbsp honey

  • 1 tbsp sesame oil

  • 1 tbsp grated ginger

  • 350 g extra-firm tofu, cubed

  • 2 tbsp canola oil

  • 1/4 tsp salt

  • 2 bundles asparagus, trimmed and cut into 1-in. pieces

  • 1 carrot, peeled and cut into matchsticks

  • 1 green onion, thinly sliced


  • BOIL noodles in a large pot of water, according to package directions, until tender, 1 min. Drain well.

  • WHISK soy with garlic, vinegar, honey, sesame oil and ginger in a small bowl until combined.

  • PLACE tofu cubes on a kitchen towel and press to remove excess liquid. Heat a large non-stick frying pan over medium. Add canola oil, then tofu. Sprinkle with salt. Cook, stirring often, until tofu is golden brown, 6 to 8 min.

  • ADD asparagus and carrot. Cook until vegetables are tender-crisp, 4 min. Stir in noodles and soy mixture. Cook until noodles are warmed through, 1 min. Season with fresh pepper. Sprinkle with green onion.

Nutrition (per serving)

Calories 509, Protein 26g, Carbohydrates 64g, Fat 18g, Fibre 5g, Sodium 846mg.
Excellent source of iron.

Get more of our best asparagus recipes.