Szechuan Tofu Stir-Fry

• 2 tablespoons canola oil
• 3 cloves garlic minced
• 1 inch ginger root piece, grated
• 1/2 cup brown sugar coconut sugar,, substitute, or regular sugar
• 1/2 cup water
• 2 tablespoons chili garlic sauce
• 1 tablespoon cider vinegar
• 3 tablespoons teriyaki sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 pound extra firm tofu pressed, drained, and cut into cubes
• 1 tablespoon corn starch
• 1 bunch fresh asparagus sliced into 1" lengths
• 1/2 red bell pepper diagonally sliced very thinly
• 5 ounces baby spinach leaves
• 3/4 cup unsalted cashews toasted
• sea salt
• scallions Chopped, to garnish
• steamed rice to serve

1. In a small pan, heat 1 tablespoon of the oil, add the garlic and ginger, and cook for 1 minute. nemove 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.
2. Meanwhile, heat the remaining tablespoon of oil in a wok or heavy-based skillet. Mix the cubed tofu with the cornstarch and toss well, but be careful not to break up the tofu. Cook the tofu until golden brown on all sides. Remove the tofu from the pan and keep warm.
3. Stir-fry the asparagus until it is almost tender-crisp.ndd the red bell pepper and stir-fry for 1 minute.now add the spinach and stir-fry until just wilted.
4. Return the tofu to the pan, add the cashews, and stir to mix. nour the sweet and spicy sauce over the pan. Stir well.nerve immediately on a bed of rice.

canola oil, garlic, ginger root, brown sugar coconut sugar, water, garlic sauce, cider vinegar, teriyaki sauce, red pepper, pressed, corn starch, fresh asparagus, red bell pepper, baby spinach, salt, scallions, rice

Taken from www.yummly.com/recipe/Szechuan-Tofu-Stir-Fry-1234501 (may not work)