Asparagus, Tofu and Cashew Stir-Fry
It’s coming into asparagus season but still pretty cold where we live, so what better time to enjoy a fabulous stir-fry? Mild but savory and full of flavor, this stir-fry is great any time of year but especially when fresh asparagus is in season. If it’s not, feel free to substitute with a different vegetable. Broccoli would be equally good, I think. Seitan or soy curls could also replace the tofu
4 teaspoons toasted sesame oil, divided
1 pound extra-firm tofu, pressed and cut into cubes
1 bunch scallions, cut into 2-inch pieces (reserve green ends for serving)
1 bunch asparagus, cut into 2-inch pieces (avoid the woody ends)
1 tablespoon minced garlic
1 tablespoon minced ginger
½ to 1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
⅔ cup vegetable broth (I used miso-ginger broth)
1 ½ tablespoons tamari or soy sauce
1 cup cashews, whole or in pieces, toasted
Sesame seeds (optional)
Prepared rice or Asian noodles for serving
Heat a large skillet over medium heat for a minute, add two teaspoons of the sesame oil, and heat for a minute. Add the tofu so each piece is touching the surface of the pan. Allow to cook for 3 ½ minutes, turn, and cook seven more minutes.
Add the scallions, asparagus, garlic, ginger and red pepper flakes. Sauté, stirring often, for seven minutes. In the meantime, put the cornstarch in a cup and slowly add the broth, stirring so it doesn’t clump, as well as the tamari and two remaining teaspoons of sesame oil. Lower the heat to medium-low, pour in with the veggies, and sauté until the sauce is thickened and coating everything, about a minute.
Serve over rice. Sprinkle with optional scallion greens and sesame seeds.
Asian, Stir Fry, Main Dish, Entrée, Cashews, Tofu, Protein, Quick, Easy
It’s coming into asparagus season but still pretty cold where we live, so what better time to enjoy a fabulous stir-fry? Mild but savory and full of flavor, this stir-fry is great any time of year but especially when fresh asparagus is in season. If it’s not, feel free to substitute with a different vegetable. Broccoli would be equally good, I think. Seitan or soy curls could also replace the tofu
4 teaspoons toasted sesame oil, divided
1 pound extra-firm tofu, pressed and cut into cubes
1 bunch scallions, cut into 2-inch pieces (reserve green ends for serving)
1 bunch asparagus, cut into 2-inch pieces (avoid the woody ends)
1 tablespoon minced garlic
1 tablespoon minced ginger
½ to 1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
⅔ cup vegetable broth (I used miso-ginger broth)
1 ½ tablespoons tamari or soy sauce
1 cup cashews, whole or in pieces, toasted
Sesame seeds (optional)
Prepared rice or Asian noodles for serving
Heat a large skillet over medium heat for a minute, add two teaspoons of the sesame oil, and heat for a minute. Add the tofu so each piece is touching the surface of the pan. Allow to cook for 3 ½ minutes, turn, and cook seven more minutes.
Add the scallions, asparagus, garlic, ginger and red pepper flakes. Sauté, stirring often, for seven minutes. In the meantime, put the cornstarch in a cup and slowly add the broth, stirring so it doesn’t clump, as well as the tamari and two remaining teaspoons of sesame oil. Lower the heat to medium-low, pour in with the veggies, and sauté until the sauce is thickened and coating everything, about a minute.
Serve over rice. Sprinkle with optional scallion greens and sesame seeds.
Asian, Stir Fry, Main Dish, Entrée, Cashews, Tofu, Protein, Quick, Easy