Asian Asparagus & Tofu Stir-Fry
This refreshing, quick and easy stir-fry satisfy your stomach within a few minutes, serve it with rice, quinoa or any your favorite cooked grain.
Yield
4 servingsPrep
10 minCook
8 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
sesame oil
|
*
|
| 8 | ounces |
tofu
extra-firm, slice into 1-inch cubes |
|
| 5 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 | tablespoon |
ginger
freshly peeled and finely chopped |
|
| 1 | x |
red pepper flakes
crushed, to taste |
*
|
| ½ | bunch |
asparagus
trimmed and slice into 1-inch size |
*
|
| 1 | x |
salt
to taste |
*
|
| 5 | cloves |
garlic
or to taste, minced |
|
| ½ | cup |
cashew nuts
coarsely chopped, toasted |
*
|
| 4 | cups |
spinach
coarsely chopped, or chopped kale, or chopped swiss chard |
|
| 1 | each |
limes
zest and juice |
|
| 1 ½ | tablespoons |
hoisin sauce
or up to 2 tablespoons, or to taste |
|
| ¼ | cup |
mint leaves
freshly slivered |
*
|
| ¼ | cup |
basil
freshly slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
sesame oil
|
*
|
| 231.2 | ml/g |
tofu
extra-firm, slice into 1-inch cubes |
|
| 5 | each |
scallions, spring or green onions
thinly sliced |
|
| 15 | ml |
ginger
freshly peeled and finely chopped |
|
| 1 | x |
red pepper flakes
crushed, to taste |
*
|
| 0.5 | bunch |
asparagus
trimmed and slice into 1-inch size |
*
|
| 1 | x |
salt
to taste |
*
|
| 5 | cloves |
garlic
or to taste, minced |
|
| 118 | ml |
cashew nuts
coarsely chopped, toasted |
*
|
| 946 | ml |
spinach
coarsely chopped, or chopped kale, or chopped swiss chard |
|
| 1 | each |
limes
zest and juice |
|
| 23 | ml |
hoisin sauce
or up to 2 tablespoons, or to taste |
|
| 59 | ml |
mint leaves
freshly slivered |
*
|
| 59 | ml |
basil
freshly slivered |
*
|
Directions
Heat ⅛ teaspoon of sesame oil in a large nonstick pan, or a wok over medium high heat.
Stir in the tofu, and cook until all the sides turn into golden and slightly brown at the edges, about 5 minutes.
Transfer the tofu on the plate and set aside.
Swirl in another ⅛ teaspoon of sesame oil or other vegetable oil to the pan.
Stir in the onions, ginger, red pepper flakes, asparagus, and salt.
Cook for 1 to 2 minutes, then stir in the garlic, cashews, and spinach and cook for another 1 to 2 minutes, or until the spinach wilts.
Return the tofu to the pan.
Mix in the lime zest and juice and the hoisin sauce. Season with more salt if needed.
Cook for another 30 seconds, stirring all the ingredients together.
Remove from heat and sprinkle the mint and basil over, stir until well mixed.
