Asparagus and Tofu Stir-Fry with Cashews and Fresh Herbs

Name: Asparagus and Tofu Stir-Fry with Cashews and Fresh Herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: Asian
Ingredients: 3 tablespoons toasted sesame oil; 8 ounces extra-firm tofu, cut into slices about pencil-thick; 4 green onions, thinly sliced; 1 tablespoon fresh ginger, peeled and finely grated; ½ teaspoon crushed red pepper flakes; 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces; pinches fine-grain sea salt; 3 garlic cloves, chopped; 1 handful roasted cashews, roughly chopped; 3 handfuls fresh spinach, or chopped kale or chard; 1 fresh lime, zested and juiced; 2 tablespoons hoisin sauce; handful fresh mint leaves, slivered; handful fresh basil leaves, slivered

Recipe GLPRd2d805aaf99593

Asian

Main Course

25 min

543 cal

Servings: 3

Stovetop

SNAP eligible

A vibrant, quick-cooking stir-fry combining tender asparagus pieces with sliced tofu, sautéed in aromatic ginger, garlic, and sesame oil. Finished with toasted cashews, fresh mint and basil, lime juice, and leafy greens for a light yet satisfying plant-based main course ready in under 30 minutes.

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Ingredients

3 tablespoons toasted sesame oil

8 ounces extra-firm tofu, cut into slices about pencil-thick

4 green onions, thinly sliced

1 tablespoon fresh ginger, peeled and finely grated

½ teaspoon crushed red pepper flakes

8 ounces fresh asparagus, trimmed and cut into 1-inch pieces

pinches fine-grain sea salt

3 garlic cloves, chopped

1 handful roasted cashews, roughly chopped

3 handfuls fresh spinach, or chopped kale or chard

1 fresh lime, zested and juiced

2 tablespoons hoisin sauce

handful fresh mint leaves, slivered

handful fresh basil leaves, slivered

Directions

Heat 2 tablespoons of the toasted sesame oil in a large wok or skillet over medium-high heat. Once shimmering, add the tofu slices in a single layer and let them cook undisturbed for 2-3 minutes until the bottoms are lightly golden. Carefully turn and cook the other side for another 2-3 minutes, then transfer to a plate.
Add the remaining 1 tablespoon sesame oil to the same wok. Stir in the chopped garlic, grated ginger, and red pepper flakes. Cook for about 30 seconds until fragrant.
Add the asparagus pieces to the wok and season with a couple big pinches of sea salt. Stir-fry for 4-5 minutes, tossing frequently, until the asparagus is tender-crisp and bright green.
Return the cooked tofu slices to the wok. Pour in the hoisin sauce and toss gently to coat all ingredients, cooking for 1 minute.
Add the fresh spinach (or kale or chard) to the wok and toss for 1-2 minutes until wilted. Stir in the lime zest, lime juice, and sliced green onions.
Remove from heat. Top with the chopped roasted cashews, slivered fresh mint, and slivered fresh basil. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Tofu and fresh herbs mean a second stop: fresh basil and mint are seasonal hits-or-misses at Harris Teeter and Food Lion in January through March, and you'll need hoisin sauce, which Walmart and Kroger carry routinely but ALDI does not. The base—asparagus, spinach, ginger, garlic, cashews, lime—lives at any major chain, and at roughly $8 to $10 per serving the math is sound for weeknight cooking. The 25 minutes is honest if you press tofu ahead of time and keep your knife work tight; spinach wilts into it, which means it's a same-night dish and does not reheat well. This is a vegetable-forward meal that works for households steering away from meat, but it asks you to be organized and comfortable with the heat and timing of a hot pan.