Beef, Asparagus and Tofu Stir-Fry

By Kay Chun

Updated May 19, 2026

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Ready In
30 min
Rating
5(22)
Comments
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This quick stir-fry combines ground beef with crumbled tofu for a meal that feels lighter but still tastes rich, thanks to deeply savory oyster sauce spiked with garlic and ginger. High-heat cooking helps develop flavor by caramelizing tofu in the beef drippings and grassy asparagus adds crisp fresh bites. Turn leftovers into a fast meal by tossing with cooked noodles (like soba or udon) and chopped cucumbers for crunch.

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Ingredients

Yield:4 servings

  • 2 tablespoons oyster sauce

  • 2 tablespoons low-sodium chicken broth

  • 1 tablespoon low-sodium soy sauce

  • 1 teaspoon distilled white vinegar

  • 1 teaspoon turbinado or granulated sugar

  • ¼ teaspoon toasted sesame oil

  • 1 teaspoon cornstarch

  • 2 tablespoons safflower, sunflower or other neutral oil

  • 8 ounces ground beef (80 percent lean)

  • 4 scallions, thinly sliced (½ cup), plus more for garnish

  • Salt and pepper

  • 8 ounces firm tofu, crumbled and patted dry with paper towels (1½ cups)

  • 12 ounces asparagus, trimmed and sliced into ½-inch pieces 

  • 3 garlic cloves, minced 

  • 1 tablespoon minced peeled ginger

  • Warm rice and hot sauce (optional), for serving

Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small bowl, combine oyster sauce, broth, soy sauce, vinegar, sugar and sesame oil. Add cornstarch and whisk until smooth.

  2. Step 2

    In a 12-inch nonstick skillet, heat 1 tablespoon of the neutral oil over medium-high. Add beef and ¼ cup of the scallions, season with salt and pepper and cook, stirring and breaking up the meat, until browned, about 3 minutes. Using a slotted spoon, transfer beef mixture to a plate, leaving any oil behind. 

  3. Step 3

    Add the remaining 1 tablespoon neutral oil and tofu to the skillet, season with salt and pepper and cook, stirring occasionally, until tofu is dry and golden, about 5 minutes. Add asparagus, garlic and ginger and cook, stirring occasionally, until asparagus is crisp-tender, about 2 minutes. Add beef (and any accumulated juices) and oyster sauce mixture and stir until sauce is absorbed, about 1 minute. Stir in the remaining ¼ cup scallions.

  4. Step 4

    Transfer to a serving dish and garnish with scallions. Serve warm with rice and hot sauce on the side, if using. 

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    Ratings

    5 out of 5
    22 user ratings
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    Comments

    Sue M

    I made this dish according to the recipe and it was very tasty. I will definitely make this again. My only substitution was avocado oil for safflower oil because that's what I had. I love that it stretches ground beef, especially with current prices. It is a perfect recipe to use the abundance of asparagus in the spring.

    Me

    Great flavors! Could it be made with skirt steak?

    sheri

    Excellent recipe, but I had to double to feed 4.

    Sue M

    I made this dish according to the recipe and it was very tasty. I will definitely make this again. My only substitution was avocado oil for safflower oil because that's what I had. I love that it stretches ground beef, especially with current prices. It is a perfect recipe to use the abundance of asparagus in the spring.

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