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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
toasted sesame oil |
8 ounce(s) extra firm tofu cut into pencil stick slices |
4 green onions |
1 tablespoon(s) ginger fresh grated |
1/2 teaspoon(s) red pepper flakes |
1/2 bunch(es) asparagus trimmed and cut into 1/2 inch pieces |
2 pinch(s) sea salt |
3 clove(s) garlic |
1/2 cup(s) cashews |
1 cup(s) spinach |
1 lime zest and juice |
2 tablespoon(s) hoisin sauce |
1/2 cup(s) fresh mint |
1/2 cup(s) fresh basil |
Directions:
1. 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.
2. 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.
3. Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
4. Serves 2-4 (main/side)
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