Stir-Fry with Asparagus and Smoked Tofu

This easy vegan Stir-Fry with Asparagus and Smoked Tofu is exactly what weeknight dreams are made of—fresh, fast, and full of flavor. In the world of stir-fry (or “Wokgerichte,” if you’re thinking in German), the beauty is that anything goes. Use whatever veggies you’ve got on hand, toss them in a hot pan with something savory and saucy, and you’re golden.

For this plant-based stir-fry recipe, we lean into spring vibes with a medley of green asparagus, broccolini (also called sprouting broccoli or broccoli rabe), earthy mushrooms, and golden cubes of smoked tofu. A fragrant sesame-ginger dressing ties everything together, and a handful of fresh herbs—cilantro and mint—gives it that herby lift we all love. Best part? It comes together in just 25 minutes.

Ingredients for Stir-Fry with Asparagus and Smoked Tofu

With just a few wholesome ingredients and a hot pan, you’re all set to create a veggie-forward dinner that’s as nourishing as it is delicious. Here’s what makes this stir-fry shine:

• Coconut oil & olive oil – These give the dish a rich base and help build the flavor in the sauce.
• Mushrooms – A mix like shiitake and king oyster mushrooms adds earthiness and texture.
• Green asparagus – Seasonal, vibrant, and quick to cook. A springtime favorite that’s now available year-round.
• Broccolini (or broccoli rabe) – Tender stalks and leafy greens that hold up beautifully to quick cooking. Can’t find it? Regular broccoli or even kale works in a pinch.
• Smoked tofu – Look for a high-quality organic version for the best taste and texture. Personal fave: Almond-Sesame Smoked Tofu—nutty, firm, and totally crave-worthy.
• Fresh herbs – Mint and cilantro bring a refreshing pop that balances the deep, savory notes of the dressing.
• Garlic & ginger – Aromatic essentials for that unmistakable stir-fry flavor.
• Japanese rice vinegar – Go for the unseasoned kind. You’ll find it in Asian markets or the international aisle of your grocery store.
• Soy sauce – A staple for that umami-rich, salty goodness.
• Toasted sesame oil – Adds a final nutty aroma that makes this dish shine.
• Lemon or lime wedges – For that final squeeze of brightness before digging in.

A Smoked Tofu Stir-Fry with Fresh Spring Greens

One of the absolute best things about spring? The greens. Wild garlic (or Bärlauch, if you’re lucky enough to live near a forest), tender green asparagus, and one of my favorite lesser-known veggies—sprouting broccoli. Known as Spargelkohl in Germany (literally “asparagus cabbage”), this leafy green beauty looks like a cross between broccoli and kale, with slender, asparagus-like stems and small, deep green-purple florets. It’s part of the cabbage family, but don’t let that fool you—it’s delicate, fresh, and cooks up in just a couple of minutes. Which is exactly why it pairs so perfectly with spring asparagus in a quick, flavorful stir-fry. Where to find it? Skip the supermarket. I’ve yet to see it at my local Rewe, but a good farmers’ market is your best bet.

How to Make This Easy Stir-Fry with Smoked Tofu

This quick veggie stir-fry comes together in just 25 minutes. It’s the kind of foolproof recipe that’s totally beginner-friendly, but still impressive enough to serve to guests. Here’s how it’s done:

Step 1: Mix the dressing
In a small bowl, whisk together the garlic, ginger, rice vinegar, soy sauce, and toasted sesame oil. This bold little mixture is your flavor powerhouse.

Step 2: Sauté the veggies
Heat the coconut oil in a wok or large skillet. Add the mushrooms first and let them get nicely golden. Then in goes the asparagus, sprouting broccoli (or whatever greens you’re using), and a splash of water to create a bit of steam. Cook just long enough to keep everything vibrant and al dente.

Step 3: Finish with tofu and sauce
Toss in the smoked tofu cubes and stir until warmed through. Pour the dressing over the top and toss everything to coat. Scatter with fresh mint and cilantro, and you’re done.

Pro tip: Serve this with jasmine rice or rice noodles. And don’t forget a wedge of lemon or lime on the side — just a little squeeze adds that perfect bright finish.

You’ll find the full list of ingredients and exact measurements in the printable recipe card below!

If this smoked tofu stir-fry got you hooked on quick and vibrant wok cooking, here are a few more stir-fry-style dishes we think you’ll love:

• Udon Noodles with Hoisin Sauce and Vegetables – A cozy, flavorful bowl packed with chewy noodles and crisp veggies.
• Asian-Style Stir-Fried Green Beans – An easy side or light main dish with just the right amount of umami kick.
• Udon Noodles with Mushrooms in Hoisin Sauce – Earthy, satisfying, and perfect for mushroom lovers.
• Thai Beef Curry with Vegetables – Bold, spicy, and deeply comforting—this one’s for your curry cravings.

4.6 from 5 votes

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Stir-Fry with Asparagus and Smoked Tofu

A delicious, quick and easy dish for vegan smoked tofu stir-fry with spring asparagus, sprouting broccoli and mushrooms. The smokey flavors of the tofu together with an asian-inspired dressing make for a really tasty meal that is brought together in no time at all. Enough for 2 large portions or for serving 4 with a light appetite.

I’d love your feedback – just click on the stars to rate the recipe! ⭐

Course Main Dish

Category Asian

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Calories 579 kcal

Autor Elle

Ingredients

For the stir-fry:

• 1 tablespoon virgin coconut oil
• 150 g mixed mushrooms (I used a mix of king trumpet and shiitake)
• 500 g green asparagus, trimmed and cut on a very sharp angle (on the bias) into pieces
• 1 small bunch sprouting broccoli, spargelkohl, bottoms trimmed (alternatively use broccoli florets)
• splash of water (ca. 1-2 tablespoons)
• 200 g organic smoked tofu, cut into small cubes
• handful fresh cilantro leaves, chopped
• handful mint leaves, chopped
• lemon or lime wedge, for serving

For the sauce:

• 2 cloves garlic, minced
• 1 1/2 tablespoons ginger, minced
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons unseasoned rice vinegar (Japanese)
• 1 1/2 tablespoon soy sauce
• 3 tablespoons toasted sesame oil

For serving:

• short grain brown rice or rice noodles (see notes)

Method

1. Mix together the dressing ingredients in a small bowl and set aside.
2. To make the stir-fried vegetables: Heat a large, deep skillet or wok over medium-high. Add the coconut oil and mushrooms. Sauté for about 2 minutes, stirring, until slightly browned. Then add the asparagus and broccoli rabe. Cook without stirring for 1 minute, add a splash of water, cover, and steam for 3 to 5 minutes, tossing once or twice, until tender. I like my vegetables a little al dente.
3. Add smoked tofu. Continue to cook until warm, about 1 minute.
4. Drizzle with dressing and toss to combine. Garnish with the fresh cilantro and mint leaves. Serve over rice (or noodles), along with a lemon or lime wedge and enjoy!

Notes

• I like to serve this stir-fry with short grain brown rice (Rundkorn Naturreis).
• If cooking for two, 3/4 cup (150 g) is sufficient. The rice should be cooked in double the amount of water, for about 40-45 minutes, so plan ahead. The stir-fry itself only takes about 20 minutes, including preparation, so once the rice is almost cooked start preparing the rest of the dish. If time is of the essence, than serve with quick-cooking rice noodles.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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