Szechuan-Glazed Tofu with Asparagus et Cashew Stir-Fry
This upscale stir-fry is sure to impress. Chili garlic sauce is available in the Asian section of large markets or in specialized food stores. If unavailable, use ketchup flavored with garlic powder and Tabasco, to taste.
Szechuan-Glazed Tofu with Bok Choy, Broccoli et Water Chestnut Stir-Fry: Prepare the basic recipe, using 1 sliced head bok choy and 1 small head broccoli, broken into florets, in place of the asparagus, and sliced water chestnuts in place of the cashews.
Szechuan Glazed Tofu with Asparagus et Walnut Stir-Fry: Prepare the basic recipe, using toasted walnut pieces in place of the cashews.
Hoisin Glazed Tofu with Asparagus et Cashew Stir-Fry: Prepare the vegetables for the basic recipe. Replace the sauce with a sauce made from mixing 1/3 cup hoisin sauce and 1 tablespoon each of soy sauce, rice wine (or dry sherry], and sesame oil plus 1 teaspoon minced fresh gingerroot.
Szechuan Black Bean, Asparagus et Cashew Stir-Fry: Prepare the basic recipe, replacing the tofu with 1 (15-ounce) can black beans, added after the spinach is just cooked
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, kosher, lactose-free, vegan, vegetarian
Taste and Texturehot & spicy, savory
- 2 tbsp. peanut or sunflower oil
- 2 cloves garlic, minced
- 1-inch-piece gingerroot, grated
- ½ cup sugar
- ½ cup water
- 2 tbsp. chili garlic sauce
- 1 tbsp. cider vinegar
- ½ 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
- ½ 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
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.
2011 Quintet Publishing Limited