Asparagus, Tofu, Shitake and Cashew Stir-Fry
Roasted peanut oil has an intensely nutty flavor that adds something special to this stir-fry.
|Author:||Eat, Drink and be Healthy, pg.248|
|1/4 cups||raw cashew pieces|
|2 tbsp.||peanut oil|
|1/2 tbsp.||fresh ginger, minced|
|2 cloves||garlic, minced|
|1/2 lb.||thin fresh asparagus, trimmed and cut on the diagonal into 3" lengths|
|1/2 cups||shitake mushrooms, sliced (about 4 oz.)|
|16 oz.||firm tofu, firm (drained and cut in 1/2" pieces)|
|1/2 cups||vegetable broth|
|2 tbsp.||tamari sauce|
|1 tbsp.||rice vinegar|
|2 1/3 cups||brown rice, hot cooked|
- Place a large wok or nonstick skillet over medium-high heat and add the cashews and 1 teaspoon of peanut oil. Stir-fry stirring occasionally to prevent scorching until lightly browned, about 2 to 3 minutes. Remove from pan and set aside.
- Add 2 teaspoons of oil to the pan with the ginger and garlic and stir-fry for 45 seconds.
- Add the asparagus and stir-fry until tender-crisp, about 3 to 4 minutes. Remove the asparagus mixture to a plate and keep warm.
- Repeat the procedure with the mushrooms and 1 teaspoon of oil and stir-fry for 2-3 minutes. Remove the mushrooms to the plate with the asparagus and keep warm.
- Add 2 teaspoons of oil to the pan and stir-fry the tofu until the cubes are lightly browned, about 3 to 4 minutes . Remove tofu to the plate with the vegetables and keep warm.
- Add 6 tablespoons of the broth, the soy sauce and the vinegar to the pan; cook over medium-low heat until hot, about 2 to 3 minutes.
- Stir together the remaining 2 tablespoons of broth with the cornstarch. Add this mixture to the pan and cook until the mixture thickens, about for 1 minute.
- Return the tofu and vegetables to the pan and toss gently in the sauce to reheat. Serve over cooked brown rice.
|Amount per serving
|% Daily Value*|
|Total Fat 17g||26%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 7g||28%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.