Lemon Garlic Tofu with Asparagus and Artichokes
Asparagus Tofu Stir-fry
Crispy tofu meets tender asparagus and tangy artichokes in this bright, plant-forward skillet meal.
Nutrition (per serving)
There’s something truly magical about the combination of earthy asparagus and tangy artichokes. In this recipe, I’ve taken these two spring superstars and paired them with crispy, golden-brown tofu to create a meal that’s both light and satisfying. The lemon-garlic sauce ties everything together, adding a zesty punch that makes the vegetables sing. It’s the kind of dish that feels like a celebration of fresh produce, whether you’re serving it as a main or a hearty side.
The secret to getting this dish just right lies in the textures. We press the tofu to ensure it gets that perfect sear, providing a sturdy protein base that contrasts beautifully with the snap of the asparagus. Adding marinated artichoke hearts provides a lovely vinegary depth that balances the richness of the olive oil. It’s a fast, one-pan wonder that has quickly become a favorite in my kitchen for busy weeknights when I want something healthy without sacrificing flavor.
Ingredients
- Extra-firm tofu, pressed and cubed:14 oz
- Fresh asparagus, trimmed and cut into 2-inch pieces:1 lb
- Marinated artichoke hearts, drained and halved:1 cup
- Olive oil:3 tbsp
- Garlic cloves, minced:4 pieces
- Lemon juice:2 tbsp
- Lemon zest:1 tsp
- Soy sauce or Tamari:1 tbsp
- Red pepper flakes:½ tsp
- Salt and black pepper:½ tsp
Instructions
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Press the tofu between paper towels for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
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Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
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Add the remaining tablespoon of olive oil to the same skillet. Toss in the asparagus pieces and sauté for 3-4 minutes until they are tender-crisp and bright green.
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Add the drained artichoke hearts and minced garlic to the skillet. Cook for another 1-2 minutes until the garlic is fragrant but not browned.
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Return the crispy tofu to the pan. Drizzle with soy sauce, lemon juice, and lemon zest. Toss everything together for 1 minute to ensure the flavors are well combined.
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Season with red pepper flakes, salt, and black pepper to taste. Serve hot on its own or over your favorite grain.
Tips & Notes
- For the crispiest tofu, toss the pressed cubes in a tablespoon of cornstarch before frying them in the skillet.
- Don't throw away the oil from the marinated artichokes; it's packed with herbs and can be used instead of plain olive oil for extra depth.
- If your asparagus is very thick, peel the bottom halves of the stalks with a vegetable peeler to ensure they aren't woody.
