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
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
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!
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