Tofu with Asparagus and Mushrooms

Author: Recipes_kw
No ratings yet
Prep Time 1 hr
Total Time 1 hr
Course Main Course, Side Dishes
Cuisine Asian
Servings 2 Servings


  • Stove
  • Refrigerator


  • 8 oz tofu firm, cut into 1/4' slices
  • 1/2 cup brown rice Minute rice
  • 4 1/2 oz asparagus spears trimmed
  • 7 oz white mushrooms baby, sliced
  • 1 tsp sesame seeds
  • 2 tbsp olive oil extra virgin
  • 1/2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 4 sheets nori snipped


  • 1 clove garlic minced
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 1 tbsp sesame oil
  • 1 tbsp olive oil extra virgin


  • Mix together all the marinade ingredients in a resealable bag then place the tofu slices in the marinade to soak for 30 minutes in the refrigerator.
  • Cook the brown rice as described on the package directions. Once cooked set to the side for later.
  • In a medium saucepan with 1 inch of water over med-high heat; place the asparagus in a steaming basket and steam for about 10 minutes.
  • Heat to olive oil in a large skillet over medium heat and saut√© the mushrooms for about 4 minutes. Remove from the skillet and place in a bowl with a towel across the top to keep in some of the heat.
  • Toast the sesame seeds in any remaining olive oil left in the pan from the mushrooms. Scoop over the top of the mushrooms and recover with the towel to keep warm.
  • Place the tofu slices in the pan and cook until browned on each side, about 5-6 minutes per side.
  • To serve, place a heap of rice in the middle of each plate, then portion with the tofu, mushrooms, and asparagus on top. Drizzle with soy sauce or any remaining marinade with a sprinkling of nori snippets. Enjoy!

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