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Asparagus and Tofu Stir-Fry w/ Cashews

asparagus_and_tofu_stirfry_photo

Ever since the beginning of “Asparagus” month, I have had a stir-fry on the brain. I just wasn’t sure exactly what I wanted to do.  So I began searching around on some other food blogs for ideas (which by the way is about the only place I search for recipes online these days).

I found a recipe that caught my eye over at The Perfect Pantry and decided to give it a try. (if you have never visited The Perfect Pantry before you really must, you’ll learn everything you’ll ever need to know about items you can keep in your pantry)!

I pretty much stuck to the recipe except I bulked up the veggie department a bit and added some tofu in order to get a little protein into the meal.  Speaking of tofu, let me give you a little tofu tip…

Keep your tofu in the freezer! Not only does it freeze well, but it is easier to work and had a better texture after it has been frozen. The extra liquid drains easily and the texture tends to be a little denser and heartier. Just a little FYI.

All in all this dish was delicious… it is very simple to make and had a lot of flavor. The only minor catch was…well, I’m not exactly sure, but I’ll try to explain it. The flavor and textures of the dish were great but there was one little hole, I don’t know what it was exactly but after I would chew and swallow I was looking for a little more kick… not spice, but a tang… not sure what I could have added to make that happen… maybe fish sauce? I have no idea. Possibly more ginger… again, I’m not sure.

Do any of you guys know what I am trying to describe here? Maybe you can look at the ingredients and spot it right away. I’d love to hear your thoughts because I’m stuck.

Asparagus and Tofu Stir-Fry w/ Cashews

Yield: Serves 4

Ingredients:

For the Stir-fry: 

  • 1 lb of asparagus, stems removed, cut into 3 inch pieces
  • 12 oz. of extra firm tofu, quartered and cut into thin slices
  • 6 scallions, sliced
  • 2 red or orange peppers, sliced into skinny strips
  • 2 cloves of garlic, minced
  • 4 cups of cooked Soba noodles

For the sauce:

  • 1 tbsp of canola oil
  • 1/3 cup of roasted, cashews
  • 3 tbsp reduced sodium soy sauce
  • 2 tbsp of cornstarch or arrowroot
  • 1 ½ cups water or veggie stock
  • 1 tbsp of grated ginger
  • 1 tsp of sesame oil
  • Pinch of red pepper flakes

Directions:

In a small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.

In a wok or large skillet, heat oil.  Add in garlic, scallions and tofu and cook for two minutes or so.  Stir in asparagus and peppers and cook until vegetables are just tender.

Give the sauce mixture a stir and pour it over the vegetables and stir until it is thickened and bubbly. Toss in cashews. Reduce heat, cover, and cook for 1 minute or until cashews are heated through.

Serve over soba noodles and enjoy!

Nutritional Analysis

Calories: 360; Total Fat: 12.1g; Saturated Fat: 1.9g; Cholesterol: 0mg; Sodium: 579mg; Carbohydrate: 48.2g; Dietary Fiber: 5.9g; Sugars: 7.6g; Protein: 24.4g

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11 Responses to “Asparagus and Tofu Stir-Fry w/ Cashews”

  1. #
    1
    Kari — April 29, 2008 @ 5:02 pm

    I would say either lime juice, fish sauce, or rice vinegar. Anything that is acidic. I like the combination of lime juice, brown sugar, and fish sauce. It makes a nice little sauce.
    Your stir-fry looks amazing though! I love putting nuts in any kind of stir-fry. Delicious!

  2. #
    2
    Dani — April 29, 2008 @ 5:28 pm

    Kari – hmmm, lime juice… I didn’t even think of that. The combo of brown sugar, lime juice and fish sauce sounds really good, do you use it a base for a stirfry? Thanks for the suggestions:).

  3. #
    3
    Kevin — April 29, 2008 @ 6:15 pm

    Soba noodle and fresh vegetables stir-fry sounds tasty and healthy. I am going to have to try freezing my tofu. Thanks for the tip.

  4. #
    4
    Sanjana — April 29, 2008 @ 11:23 pm

    I am pretty excited to see this recipe, I have recently tried and posted this recipes minus the asparagus. I think an addition of honey, green pepper sauce and rice vinegar adds that kick for me…I love the refreshing feel in your recipe pic….

  5. #
    5
    Boaz — April 30, 2008 @ 5:37 am

    Well, I think the sauce is missing some rice vinegar and sake/mirin. Also, I would lose the cornstarch/arrowroot from the sauce. Empty calories that are just used for unnecessary thickening.

  6. #
    6
    Dani — April 30, 2008 @ 6:32 pm

    Kevin – You’re welcome:)!

    Sanjana – What is green pepper sauce? I don’t think I’ve ever seen it.

    Boaz – Yeah, I think you might be right about the rice vinegar or sake…it is definitely something in that arena…thanks for the tips!!

  7. #
    7
    Jan — April 30, 2008 @ 10:13 pm

    Balsamic vinegar? Just a thought – I think it would do the trick!
    Love your site – so many yummy recipes!

  8. #
    8
    Sanjana — May 1, 2008 @ 8:13 am

    I am unsure what its commonly called.Its the green tabasco sauce in mild flavor.

  9. #
    9
    Dani — May 1, 2008 @ 9:05 pm

    Jan – Thanks for the idea… balsamic might work!

    Sanjana – Ohhh! I know what that is:).

  10. #
    10
    dazey — June 4, 2008 @ 8:49 pm

    Do you drain the liquid before freezing the tofu? And do you defrost it overnight in the fridge before using? Thanks!

  11. #
    11
    Dani — June 5, 2008 @ 7:30 am

    Dazey – I don’t drain it…I just pop the entire, unopened package in the freezer. If I think ahead, I’ll defrost over night but if not I just pop it in the microwave. I don’t know why, but once frozen and defrosted, it gets firmer and doesn’t have has much water in it. Hope that helps:)

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