Ruth's Spring Stirfry

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 266.5
  • Total Fat: 19.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 30.6 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 22.6 g

View full nutritional breakdown of Ruth's Spring Stirfry calories by ingredient
Report Inappropriate Recipe

Submitted by:


I made this to celebrate the first day of spring. I made this to celebrate the first day of spring.
Number of Servings: 3


    1 block of firm tofu, drained and mashed
    1 cup of canned pineapple w/100% natural juice
    2 Tblsp. olive oil
    279 grams of portabella or baby bella mushrooms sliced
    3 Cups of fresh asparagus rinsed and chopped
    salt and pepper to taste


Add mashed tofu to oil and cook till dry in a fry pan or wok.
Add pineapple and juice to tofu
Add ginger, salt & pepper into mixture.
Take out of pan and put aside for later.

Place asparagus and mushrooms in frypan with 1 Tblsp. oil.
Cook till slightly browned.

Add previous ingredients that you set aside and let cook and marinade for 10 minutes.

Place in 2 cup freezer containers to enjoy later.
Or eat right away.

Serving Size: 2 Cups

Number of Servings: 3

Recipe submitted by SparkPeople user RAVON27.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.