Asian food fried tofu with mushrooms and tomato close-up on a plate on a table. Green hot chili peppers and green onions.

Makes: 4 servings
Total Time:  30 minutes, cook time: 15 minutes, prep time: 15 minutes (plus time to marinate)


  • 2 cups of cooked spaghetti
  • 2 cups of firm tofu, sliced
  • 2 cups of asparagus, chopped
  • 1/3 cup of cremini mushrooms, sliced or diced
  • 1 tablespoon of fresh juice from a lime
  • 2 tablespoons of extra-virgin olive oil
  • 3 cloves of garlic minced
  • 1 small onion chopped or sliced
  • 1/3 cup strained tomatoes
  • 1 cup of Pinot Grigio or non-alcoholic dry white wine
  • Sea salt and pepper to taste
  • Optional: 1-2 habanero peppers diced


  1. Whisk the wine, strained tomatoes, onion, garlic, salt, pepper and peppers if you’re using them.
  2. Drain the tofu and slice it. Pour half of the sauce over the tofu and let it marinate in fridge for 10 minutes to 2 hours (the longer it marinates, the better it tastes).
  3. Cut the asparagus to the size you prefer.
  4. Cook the spaghetti according to package.
  5. Remove the marinated tofu from the fridge.
  6. Heat a large pan on medium-high heat and add the rest of the sauce.
  7. Place your tofu in and cook for 3 minutes.
  8. Add in the asparagus. Check after 5-7 minutes to see if the consistency is to your liking.
  9. When it is cooked, remove and serve with the spaghetti.

Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe) with spaghetti 

  • Calories: 276
  • Fat: 6g
  • Carbohydrates: 31.5g
  • Protein: 13g