Tofu and Asparagus Stir-Fry with Rice Noodles

13 20 460
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 4
Tofu and Asparagus Stir-Fry with Rice Noodles
Health Highlights


3 cup Asparagus (chopped)
1/2 tbsp Black bean sauce
1 tbsp Corn flour, whole grain
1 clove(s) Garlic (minced)
2 slice Ginger root
2 stalk(s) Green onion (chopped)
1/2 tsp Hot pepper (chili) flakes
1 tbsp Olive Oil, Extra Virgin
250 gm Rice noodles, dry
2 tsp Sesame oil
1 medium pepper(s) Red bell pepper (thinly sliced)
1 package (1lb) Tofu, regular, extra firm
1 cup Vegetable stock/broth


To make sauce: In bowl, stir together stock, black bean sauce and cornstarch; set aside.

Drain and pat tofu dry; cut into 1-inch (2.5 cm) cubes. In large skillet or wok, heat vegetable oil over medium-high heat; stir-fry white parts of green onions, garlic and ginger for 20 seconds. Add asparagus, red pepper and tofu, adding more oil if necessary, stir-fry for 3 to 5 minutes or until vegetables are tender.

Stir in sauce and hot pepper flakes (if using); bring to boil and stir until thickened and tofu and vegetables are coated with sauce, about 1 minute. Sprinkle sesame oil over top. Serve over hot rice noodles. Sprinkle with green parts of green onions.

Nutrition Facts

Per Portion

Calories 460
Calories from fat 131
Calories from saturated fat 18
Total Fat 14.5 g
Saturated Fat 2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 7.5 g
Cholesterol 0
Sodium 359 mg
Potassium 492 mg
Total Carbohydrate 62 g
Dietary Fiber 3.9 g
Sugars 4.7 g
Protein 22.7 g

Dietary servings

Per Portion

Grain 3.2
Meat Alternative 0.8
Vegetables 2.0

Energy sources