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asparagus tofu and cashew stir fry
Asparagus, Tofu and Cashew Stir-Fry

It’s coming into asparagus season but still pretty cold where we live, so what better time to enjoy a fabulous stir-fry? Mild but savory and full of flavor, this stir-fry is great any time of year but especially when fresh asparagus is in season. If it’s not, feel free to substitute with a different vegetable. Broccoli would be equally good, I think. Seitan or soy curls could also replace the tofu.

Asparagus, Tofu and Cashew Stir-Fry

4 teaspoons toasted sesame oil, divided
1 pound extra-firm tofu, pressed and cut into cubes
1 bunch scallions, cut into 2-inch pieces
(reserve green ends for serving)
1 bunch asparagus, cut into 2-inch pieces
(avoid the woody ends)
1 tablespoon minced garlic
1 tablespoon minced ginger
½ to 1 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
⅔ cup vegetable broth
(I used miso-ginger broth)
1 ½ tablespoons tamari or soy sauce
1 cup cashews, whole or in pieces, toasted
Sesame seeds
Prepared rice or Asian noodles for serving


Heat a large skillet over medium heat for a minute, add two teaspoons of the sesame oil, and heat for a minute. Add the tofu so each piece is touching the surface of the pan. Allow to cook for 3 ½ minutes, turn, and cook seven more minutes.

Add the scallions, asparagus, garlic, ginger and red pepper flakes. Sautée, stirring often, for seven minutes. In the meantime, put the cornstarch in a cup and slowly add the broth, stirring so it doesn’t clump, as well as the tamari and two remaining teaspoons of sesame oil. Lower the heat to medium-low, pour in with the veggies, and sautée until the sauce is thickened and coating everything, about a minute.

Serve over rice. Sprinkle with optional scallion greens and sesame seeds.

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