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.