Lemon-Garlic Asparagus and Tofu Stir-Fry with Artichokes
Asparagus Tofu Stir-Fry
Vibrant vegan stir-fry with crispy tofu, tender asparagus, and zesty artichokes. Quick, healthy, and flavorful!
There is something truly magical about the combination of fresh, snappy asparagus and the savory, golden crunch of pan-seared tofu. In this recipe, we elevate these simple ingredients with the addition of briny, marinated artichokes and a hit of bright lemon garlic sauce. It’s a dish that feels light and healthy while remaining incredibly satisfying, making it a staple in my kitchen when I want something vibrant on the table in under thirty minutes.
The secret to making this stir-fry shine is in the textures. By pressing the tofu and searing it until it develops a beautiful crust, you create the perfect vessel for the zingy lemon and soy glaze. When the artichokes hit the hot pan, they caramelize slightly, adding a deep, Mediterranean-inspired complexity that ties the whole meal together. Whether you serve it over a bed of fluffy quinoa or enjoy it straight from the pan, it’s a celebration of fresh produce and bold flavors.
Nutrition (per serving)
Directions
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1
Cut the pressed tofu into 1-inch cubes and pat dry with a paper towel. Season lightly with salt and pepper.
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2
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer.
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3
Cook the tofu for about 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove from the skillet and set aside.
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4
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the asparagus and cook for 3-4 minutes until tender-crisp and bright green.
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5
Add the minced garlic and marinated artichoke hearts to the pan. Sauté for another 2 minutes until the garlic is fragrant.
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6
Return the crispy tofu to the skillet. Pour in the soy sauce, lemon juice, and red pepper flakes.
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7
Toss everything together quickly for 1 minute to glaze the ingredients. Season with additional salt and pepper if desired.
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8
Serve immediately, garnished with lemon zest or fresh parsley if you like.
Ingredients
- Extra-firm tofu, drained and pressed:14 oz
- Fresh asparagus, trimmed and cut into 2-inch pieces:1 lb
- Marinated artichoke hearts, drained and quartered:12 oz
- Garlic cloves, minced:4 pieces
- Olive oil:2 tbsp
- Soy sauce or Tamari:2 tbsp
- Fresh lemon juice:1 tbsp
- Red pepper flakes:½ tsp
- Salt and black pepper:to taste
Tips & Notes
- For the crispiest tofu, press it for at least 20 minutes before cooking to remove as much moisture as possible.
- If you want even more flavor, use a tablespoon of the oil from the marinated artichoke jar instead of regular olive oil.
- Don't overcook the asparagus; you want it to have a bit of a snap to contrast the soft artichokes and chewy tofu.
