Ginger-Lemongrass Curried Asparagus Stir-Fry

Asparagus Stir Fry

I finally found the time to make this delicious dish! I can’t remember who’s blog I found the initial recipe on, so if it rings a bell, please let me know so I can give proper credit! I took many liberties with the original recipe, as its easy to do with stir fries. This turned out quite delicious!
Asparagus Ingredients

  • 1 block extra firm tofu, cubed
  • 3 garlic cloves, minced
  • 2 tbs. rhubarb, diced
  • 1/2 onion, chopped (as much or as little as you like)
  • 6 or 7 stalks of aparagus
  • 4 carrots, sliced
  • 1/4 tsp. cayenne pepper
  • 1-2 tsp. dried oregano
  • 1 tsp. dill (fresh or dry)
  • 1 jar Ginger Lemongrass Curry


  1. Heat oil in frying pan over medium-high heat. Add chopped garlic and diced rhubarb, cook for two minutes.
  2. Add in tofu, cayenne pepper, oregano, and dill; cooking until the cubes start to brown (8-10 minutes).
  3. Toss in carrots and onions, cook for about 2 minutes.
  4. Add asparagus and cook for another 10-15 minutes. The asparagus can go in sooner if you like it softer, I prefer mine crunchy so I add it last.
  5. At this point I added the curry. You can add it a bit sooner if you like, and some curries (especially the simmering curry) should be added much sooner so it can “simmer”.
  6. Enjoy!

Artsy Asparagus


3 Responses to “Ginger-Lemongrass Curried Asparagus Stir-Fry”

  1. Hi Eric,

    An interesting and exotic dish! I love lemon grass and ginger. I have a lemon grass plants in my garden. What brand of ginger lemon grass curry sauce did you use?


  2. I don’t remember off the top of my head but it was the only type at Whole Foods. I’ll let you know next time I pick some up!

  3. this looks amazing… YUMMY

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