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Categories:
peanut garlic gingerroot sugar water chili garlic cider vinegar red pepper fresh asparagus red bell pepper baby spinach leaves cashews salt scallions rice
Viewed: 20 - Published at: 4 years agoIngredients
- 2 tbsp. peanut or sunflower oil
- 2 cloves garlic, minced
- 1-inch-piece gingerroot, grated
- 1/2 cup sugar
- 1/2 cup water
- 2 tbsp. chili garlic sauce
- 1 tbsp. cider vinegar
- 1/2 tsp. crushed red pepper flakes
- 1 (1-lb.) block extra-firm tofu (plain or smoked), pressed, drained, and cut into triangles
- 1 bunch fresh asparagus, stalks peeled, diagonally sliced
- 1/2 red bell pepper, diagonally sliced very thinly
- 4 oz. baby spinach leaves
- 3/4 cup toasted unsalted cashews
- Sea salt
- Chopped scallions, to garnish
- Steamed rice, to serve
Method
- In a small pan, heat 1 tablespoon of the oil, add the garlic and ginger, and cook for 1 minute.
- Remove from the heat and add sugar, water, chili garlic sauce, vinegar, and red pepper flakes.
- Return to the heat and bring to a boil, then reduce the heat and simmer for about 15 minutes until the sauce takes on a syrup-like consistency.
- Set aside and keep warm.
- Meanwhile, heat the remaining tablespoon of oil in a wok or heavy-based skillet and cook the tofu until golden brown on all sides.
- Remove the tofu from the pan and keep warm.
- Stir-fry the asparagus until it is almost tender-crisp, add the red bell pepper and stir-fry for 1 minute, then add the spinach and stir-fry until just wilted.
- Return the tofu to the pan, add the cashews, and stir to mix.
- Pour the sweet and spicy sauce over the pan and serve immediately on a bed of rice.
