16 oz. extra firm tofu, patted dry and cut into slices as thick as a pencil and 1in. square
8 green onions, thinly sliced
1 1/2 tbsp freshly grated ginger, peeled
1 tsp crushed red pepper flakes
1 bunch asparagus, trimmed and cut at an angle into long pieces
Fine grain sea-salt to taste
6 cloves garlic, chopped
1/2 cup cashews, chopped, toasted in a dry pan on a stove
A few handfuls of spinach, kale or chard
2 limes, zested and juiced
4 tbsp hoisin sauce
1 small bunch fresh mint, slivered
1 small bunch fresh basil, slivered
Instructions
Heat a splash of sesame oil in a large pan or well seasoned wok over medium high heat. Once hot, add tofu and cook until golden, about 5 min. Remove from pan and set aside
Add another big splash of oil in pan, and as soon as it's hot, toss in onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about 1 min. Add garlic, cashews and spinach. Stir fry for another min, or until spinach wilts.
Return tofu to pan. Mix in lime zest and juice and hoisin sauce. Cook for another 10 to 20 seconds, stirring constantly.
Remove from heat and stir in mint and basil. Salt to taste and serve immediately.
Originally Submitted
5/5/2011
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