Stirfried Asparagus with Tofu & Onion

I remember a time when I was teaching English at my aunt’s KUMON centre some years ago. I worked there during every summer holiday I had as a university student. While I was looking for a job after graduating, I worked there full time for almost another year.

During those days, I found myself learning together with my “students”. I could hardly consider them my students. I was so young, so inexperienced. And besides, we had answer guides. But I think my interest in some form of classic English literature budded during those summer months. I began picking up books and reading Little Women, The Swiss Robinson Family, Jane Eyre..

I also learnt a lot through comprehension passages that I had to guide students through. Little nuggets here and there. Did you know the brushes-like contraption whales have for teeth are called baleen? Also, did you know that there is a strange Dr Seuss book all about colourful dogs living on a tree? And did you know that asparagus grows out from the ground just the way they are looking like green candles sticking out from the ground? News to me! (Pardon my ignorance. I was young. Though, I still don’t know a lot of things. Ancora Imparo!)

That little fact about asparagus stuck with me all these years, however random it may seem. It wasn’t until recently when I saw Jamie Oliver plucking some off his garden that I finally put visual to word. What an interesting vegetable! And boy do we love it here.

I can’t seem to get beautiful fresh asparagus all the time. More often than not, they’re either broken, bruised or already mushy by the time I find them. But on the rare occasions I do get some nice looking ones, I like to prepare them as simple as possible to preserve their freshness. And perhaps also pay homage to how simply they came into being. No grandeur. No plomp. Just a stalk of delicious delicious freshness out of the ground.

For such a simple stirfry, I only used a mere handful of ingredients.Β Asparagus, Firm Tofu, Small Onion, Garlic, Olive Oil & Fish SauceStirfried Asparagus with Tofu & Onion 1

I clicked off the stringy ends of the asparagus just so everything is nice and tender.
Stirfried Asparagus with Tofu & Onion 2

I always begin a stirfry with sauteing the garlic & onions.
Stirfried Asparagus with Tofu & Onion 3

The asparagus only needs a very short time in the heat.
Stirfried Asparagus with Tofu & Onion 4

Another minute of stirfrying the tofu & fish sauce and we’re done!
Stirfried Asparagus with Tofu & Onion 5

Simple dishes like this are what we love on a work night.Stirfried Asparagus with Tofu & Onion 8

If all you can muster up at the end of the evening is this dish, you pretty much have a full meal there with some rice. Veggies and protein all in a plate.

What is your favourite way to prepare asparagus?


“Take My yoke upon you, and learn of Me; for I am meek and lowly in heart: and ye shall find rest unto your souls.” (Matthew 11:29)

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5.0 from 2 reviews
Stirfried Asparagus with Tofu & Onion
Prep time
Cook time
Total time
Recipe type: Vegetables, Side
Serves: 2
  • 1 bunch Asparagus, appx 1 lbs
  • 1 small Onion (or Shallot), peeled & thinly sliced
  • 1 clove Garlic, peeled & minced
  • 1 cube Firm Tofu, cubed
  • ½ tbsp Fish Sauce (to taste)
  • 1 tsp Olive Oil
  1. Prepare asparagus by clicking off the woody ends. You do this by holding both ends of the asparagus with your finger tips and bend the asparagus. Where it breaks off at the root end indicates that the lower parts of the stalk is woody and cannot be eaten. Then slice the tender parts at a bias angle for quicker & more even cooking.
  2. In a pan, heat up the oil on MED HIGH.
  3. Saute onion & garlic for 1 minute.
  4. Toss in asparagus pieces and stir for 1 - 2 minutes.
  5. Add cubed tofu & fish sauce. Continue to stirfry everything until the tofu has warmed up.
  6. Dish up & serve!


  1. Wow, your asparagus bundle is long and gorgeous! I never see them this long here in the states. Love this stir-fry. I never tried stir-frying asparagus with tofu. I’ll have to do that next time. Delicious Jayne!

    • And we can’t really get those thicker ones you have in the states as readily available here too. πŸ™‚ It’s a very quick and simple recipe. Do try it some time.

  2. Jayne! It’s me, @yusswan from instagram…i told ya m gonna visit…and yes, OMG, your asparagus is so fresh and soo long..haha…love this dish Jayne πŸ™‚ .. and if u ever visit my blog, please know that i am super super new blogger and i am still learning. M sure you are wayyy pioneer than me πŸ™‚ ..haha…have a great day Jayne and i love this recipe. M gonna try it very soon.

    • Hey, Yuss! So glad to see you here on a different platform. You were one of the very first subscribers to my Instagram page so i’m glad to be able to see your online presence too. πŸ™‚ Your blog looks really interesting! Nice variety of topics. You’ll do ok. I’m still figuring things out over here and I can say I’m like a baby in this big big world of food blogging. Do let me know when you try this recipe!

  3. Jayne!!! I didnt take a picture, but i did this already. OMG! I am so gatal, after i make it I sprinkle a little bit of mushroom seasoning. It turn out so good. Thank you Jayne πŸ™‚ !! Hey, You are soo good in your words..haha, very artistic …. I celebrate Hari Raya in Malaysia, but here in State, the raya feeling is not there after the first day..hahha….keep up the good work, your cooking skill is wayyyyyyyy better than mine, and i am not ashamed to admit that i still have a lot to learn in cooking or in blogging. If you say you are a baby in this big big world, I think , I am not even born yet πŸ™‚ …. But will not give up and will keep on learning. If you want, follow me on instagram, you can see my bio….and yeah, my daughter is using my bio too..hahah

    • Yay! High-5! So glad the recipe worked for you. Sometimes when I post a recipe here, I’m afraid it wouldn’t be the same for others but you’ve convinced me otherwise regarding this recipe. Yup, going on now to follow your Instagram. I never know if I should for private accounts because I feel like an intruder. But now I will πŸ™‚ We’ll sama-sama learn and grow in this food-blogging/cooking world.

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