Asparagus And Tofu Stir Fry With Cashews Recipe

Ingredients

For the Stir-fry:

1 lb of asparagus, stems removed, cut into 3 inch pieces

12 oz. of extra firm tofu, quartered and cut into thin slices

6 scallions, sliced

2 red or orange peppers, sliced into skinny strips

2 cloves of garlic, minced

4 cups of cooked Soba noodles

For the sauce:

1 tbsp of canola oil

1/3 cup of roasted, cashews

3 tbsp reduced sodium soy sauce

2 tbsp of cornstarch or arrowroot

1 ½ cups water or veggie stock

1 tbsp of grated ginger

1 tsp of sesame oil

Pinch of red pepper flakes

Preparation

In a small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.

In a wok or large skillet, heat oil. Add in garlic, scallions and tofu and cook for two minutes or so. Stir in asparagus and peppers and cook until vegetables are just tender.

Give the sauce mixture a stir and pour it over the vegetables and stir until it is thickened and bubbly. Toss in cashews. Reduce heat, cover, and cook for 1 minute or until cashews are heated through.

Serve over soba noodles and enjoy!

Serves 4.

Nutritional Analysis Calories: 360; Total Fat: 12.1g; Saturated Fat: 1.9g; Cholesterol: 0mg; Sodium: 579mg; Carbohydrate: 48.2g; Dietary Fiber: 5.9g; Sugars: 7.6g; Protein: 24.4g