Reprinted from The Blood Type Diet Website (

Asparagus and Tofu Stir-Fry
2 votes


Tasty, quick and easy vegetarian

Best Used By Blood Types:
  • Type A (8 beneficials)
  • Type A Non Secretor (5 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (5 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (6 beneficials)
  • Type O (4 beneficials)
  • Type O Non Secretor (5 beneficials)
  • Side Dish
  • 1 teaspoon mono/polyunsaturated oil(I use Olive oil)
  • 360g Tofu - diced/sliced
  • 500g fresh Asparagus spears
  • 1/2 cup finely chopped spring onions (50g)
  • 1/3 cup pine nuts (60g)[or walnuts]
  • 2 Tablespoons soy sauce (40ml)[or Tamari]
  • 1/3 cup water (85ml)
  • 2 Tablespoons red wine (40ml)
  • 2 teaspoons rice flour (5g)
  • 1 teaspoon dry ginger (fresh can be substituted)
How to make it:
  1. Heat oil in a non-stick fry pan or wok.
  2. Add Tofu which has been blotted dry with kitchen paper and cut into cubes
  3. Stir-fry for five minutes or until lightly browned
  4. Cut asparagus spears diagonally into 1cm slices (or as desired).
  5. Add asparagus, spring onions and pine-nuts to the tofu and continue to stir fry.
  6. Mix together soy sauce, water, wine, rice flour and ginger.
  7. Add to tofu mixture and stir-fry for 1-2 minutes or until liquid has reduced and thickened but still with a thin consistency.
  8. Serve immediately.
  9. Serves 2


    Using lite soy sauce reduces the sodium by 50%. This recipe came from a book called Living into the 21st Century with Diabetes, by Peggy Stacey. Published 1998 By the West Australian Newspapers Ltd, Osborne Park (Perth), Western Australia. It is a good recipe for diabetics.

    Nutrients per serve Kj: 933

    / Calories: 225 Protein (g): 18 Carbohydrate (g): 7 Fiber (g): 3 Fat (g): 16 Saturated Fat (g): 1 Cholesterol (mg): 0 Sodium (mg): 375 (using lite soy sauce)

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Wine (Red)  B B N B N B N B
Asparagus2 N N N N N N N N
Olive Oil1 ,2 B B B B B B B B
Ginger2 B B N B B B B B

BTD Variations and Substitutions Analysis:

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Walnut (English)2 ,3 B B B B N B B B
Pine Nut (Pignola)2 ,3 N N N N A A N N

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Tamari (wheat-free)4 B N N N N N N A
Soy Sauce4 B N N N A A N A

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Cake/Flour5 ,6 ,7 B N B B B B N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients which are known to be common allergens.
[4] This recipe uses ingredients which may have a high mold count.
[5] This recipe uses ingredients with a high glycemic index.
[6] This recipe uses ingredients which may be genetically modified .
[7] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 13, 2007 at 10:03 PM By: Rodney