December 16, 2014

stir fry with tofu and asparagus over rice

This dish was delicious and put a new spin on stir fry.  The basil and mint are not commonly used in Asian dishes but really added.  The cool mint really set off the sweetness from the hoisin sauce, and the crunch of the cashews, was what really made this memorable.  Don't forget to prep ahead of time... the cook time is so short you won't have time to be chopping in between ingredients. 

Servings 4-6
Total Time 20 minutes

  • 2 tablespoons toasted sesame oil
  • 1 package of tofu, drained, pressed, and cubed (TIPS AND TRICKS: Pressing Tofu)
  • 1 bunch green onions, thinly sliced
  • 2 tablespoons freshly grated ginger
  • 1 teaspoon crushed red pepper flakes (this amount will make it a bit spicy, so you may want to cut back or just add it to individual plates)
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces
  • 1/4 teaspoon course salt
  • 5 garlic cloves,minced
  • 1/2 cup cashews
  • 4 cups spinach, or chopped kale, or chopped chard
  • 1 lime, juiced and zested
  • 1/4 cup hoisin sauce
  • 1 small handful fresh basil, thinly sliced
  • dried mint, to taste
  • 4-5 cups cooked rice


In a large wok or skillet, heat 1 tablespoon of sesame oil over medium high heat.  Add the tofu and cook until golden, 5-10 minutes. Remove the tofu from the pan and set aside.

Add another tablespoon of sesame oil, 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 minute, while stirring.  Remove from heat and stir in the basil and any additional salt you may need.

Serve over rice and top with mint.  Enjoy!!!

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