The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Chinese Asparagus, Mushroom, Cashews, and Tofu In Black Bean Sauce
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Chinese Asparagus, Mushroom, Cashews, and Tofu In Black Bean Sauce

Who doesn’t love a good Chinese asparagus meal? I for one, love asparagus and enjoy cooking it Chinese style. Growing up, when my Mother opened cans of asparagus for dinner, I would turn my nose up. I saw a plate full of mush and strings that I was forced to eat. One day, my Mother proudly announced we were having asparagus for dinner. I quickly ran to call my girlfriend and asked if I could come to eat at her house. She was happy to invite me for dinner. What I did not know until dinner was served-- her Mother had cooked Chinese Asparagus and Chicken in Black Bean Sauce. It was the first time I ate asparagus that was firm, crisp, and full of flavor. This was the first time I enjoyed eating asparagus. This recipe's a fresh, vegetarian take on that experience.


  • 1 Package extra firm tofu, pressed and cut into 1-inch squares
  • 12 Medium asparagus spears, normally I add 20
  • 3 Tablespoon peanut oil
  • 3 Tablespoon roasted sesame seeds
  • ¼ Cup split cashews
  • 3 Green onions, diced
  • ½ Cup slicked mushrooms
  • 1 Red bell pepper, cleaned and sliced
  • 2 Cups cooked jasmine rice 

Marinade Ingredients:

  • 1 Tablespoon dry sherry
  • 1 Teaspoon cornstarch
  • 2 Teaspoons dark soy sauce, gluten free
  • 1 Pinch organic vegan sugar 

Sauce Ingredients:

  • 2 Teaspoons fermented black beans
  • 3 Cloves garlic, minced
  • ½ Teaspoon organic vegan brown sugar
  • 2 Teaspoons black soy sauce, gluten free
  • ¼ Cup vegetable stock 

Prepare Tofu Marinate:

  1. Combine sherry, soy sauce, cornstarch, and organic vegan sugar in small mixing bowl
  2. Add 1-inch pressed tofu to mixing bowl
  3. Coat tofu with mixture
  4. Marinate 30 minuets, stirring occasional to coat tofu 

Prepare Asparagus:

  1. Wash asparagus, peel touch white outer skin off ends
  2. Slice diagonally into 2 1/2 –inch strips across the grain
  3. Rinse fermented black beans
  4. In small mixing bowl, add black beans, garlic vegan brown sugar, black soy sauce, and vegetable stock, mash and stir well
  5. Set aside for 15 minutes 

Stir-fry Directions:

  1. Heat wok on stove, high heat
  2. Add 2/3 of oil to wok
  3. Stir-fry tofu until cooked and browned on all sides
  4. Remove tofu from the wok and place in bowl
  5. Cook jasmine rice according to directions on package
  6. Reheat wok on stove, high heat
  7. Add remaining oil to wok
  8. When oil is hot, add black bean sauce
  9. Stir-fry for 1-minute
  10. Add asparagus, red bell peppers, and mushroom to wok
  11. Stir sauce into vegetables
  12. When sauce boils, add tofu and toss to combine
  13. Cook until little liquid remains
  14. Add sliced cashews and heat
  15. Continue to cook until sauce turns to glaze
  16. Add toasted sesame seeds and mix well
  17. Serve over rice and top with diced green onions



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  1. Sarah Johnston
    Sarah Johnston
    I love asparagus and this recipe sounds delicious
  2. Carla Carcheri
    Amazing recipe and looks and sounds so good
  3. Andre Yhuel
    Wow asparagus what a great veggie to eat and this sounds delicious
  4. Simon Williams
    Thank you I can not enjoy asparagus and Chinese once again. Great recipe I can not wait to read more of your Chinese recipes they sound delicious. I am following you now waiting to read more from you
  5. Eve Sherrill York
    Eve Sherrill York
    Wow! .I haven't had any asparagus yet this season. This sounds yummy.
  6. Veganara
    Voted. This looks and sounds amazing! I like the story about asparagus you tell in the intro too. You might be interested in my latest recipe here: Please check it out if you get a chance! :-)


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