Spicy Spring Tofu and Asparagus Stir‑Fry
Recipe courtesy of vegan cookbook author Robin Robertson.
SERVINGS 4
INGREDIENTS
3 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon water 1 teaspoon cornstarch
1 teaspoon sugar
1 tablespoon organic canola oil
1 pound asparagus, cut diagonally into 2-inch pieces 8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 scallions, minced
1/2 teaspoon hot red pepper flakes
PREPARATION 1. In a small bowl, stir together the soy sauce, sesame oil, water, cornstarch, and sugar. Set aside.
2. In a large skillet or wok heat the canola oil over medium‑high heat. Add the asparagus and stir‑fry for 1 to 2 minutes. Add the tofu, garlic, ginger, scallions, and red pepper flakes, and stir-fry until the tofu is golden brown. Add the soy sauce mixture and stir‑fry to coat the tofu and asparagus.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/spicy-tofu-asparagus-44041708#ixzz2OlH6iwjK
Posted on March 27, 2013 by Dr Phil The Performance Consultant
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