Asian Asparagus and Tofu Stir-Fry

• 1 x sesame oil
• 8 ounces tofu extra-firm, slice into 1-inch cubes
• 5 each scallions, spring or green onions thinly sliced
• 1 tablespoon ginger freshly peeled and finely chopped
• 1 x red pepper flakes crushed, to taste
• 1/2 bunch asparagus trimmed and slice into 1-inch size
• 1 x salt to taste
• 5 cloves garlic or to taste, minced
• 1/2 cup cashew nuts coarsely chopped, toasted
• 4 cups spinach coarsely chopped, or chopped kale, or chopped swiss chard
• 1 each limes zest and juice
• 1 1/2 tablespoons hoisin sauce or up to 2 tablespoons, or to taste
• 1/4 cup mint leaves freshly slivered
• 1/4 cup basil freshly slivered

1. Heat 18 teaspoon of sesame oil in a large nonstick pan, or a wok over medium high heat.
2. Stir in the tofu, and cook until all the sides turn into golden and slightly brown at the edges, about 5 minutes.
3. Transfer the tofu on the plate and set aside.
4. Swirl in another 18 teaspoon of sesame oil or other vegetable oil to the pan.
5. Stir in the onions, ginger, red pepper flakes, asparagus, and salt.
6. Cook for 1 to 2 minutes, then stir in the garlic, cashews, and spinach and cook for another 1 to 2 minutes, or until the spinach wilts.
7. Return the tofu to the pan.
8. Mix in the lime zest and juice and the hoisin sauce.
9. Season with more salt if needed.
10. Cook for another 30 seconds, stirring all the ingredients together.
11. Remove from heat and sprinkle the mint and basil over, stir until well mixed.

sesame oil, extrafirm, scallions, ginger freshly, red pepper, salt, garlic, nuts, kale, hoisin sauce, mint leaves freshly slivered, basil freshly

Taken from recipeland.com/recipe/v/asian-asparagus-tofu-stir-fry--52098 (may not work)