8 ounces extra-firm tofu, cut into slices thick as a pencil
4 green onions, thinly sliced
scant 1 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes
1/2 a bunch o asparagus, trimmed into 1 in pieces
a couple big pinches of fine-grain sea salt
3 cloves garlic
1 big handful of toasted cashews
afew handfuls of spinach, or chopped kale, or chopped chard
zest and juice of one lime
2 tablespoons hoisin sauce
1 small handful fresh mint, slivered
1 small handful fresh basil, slivered
Instructions
Have all your ingredients prepped and within arms
reach of the stove. Heat a splash of sesame oil in
a large pan, or well-seasoned wok over medium high
heat. Alternately, you can do this in a dry non-
stick pan - one of the few occasions I still use
non-stick. When it is hot, add the tofu, and cook
until golden - a few minutes. Remove the tofu from
the pan and set aside.
Add another (generous) splash of oil to the pan
and, as soon as it is hot, add the onions, ginger,
red pepper flakes, asparagus, and salt. Stir fry
for about a minute, then add the garlic, cashews,
and spinach and stir-fry for another minute, or
until the spinach wilts. Return the tofu to the
pan. Stir in the lime zest and juice and the
hoisin sauce. Cook for another 10-20 seconds,
stirring all the while.
Remove from heat and stir in the mint and basil.
Taste and add a bit more salt if needed.
Originally Submitted
8/14/2014
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