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.
SERVES: 4
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
