Monday, April 28, 2008

Spicy Asparagus and Tofu Stir-Fry

Copyright 2008 by Cooking With The Single Guy

1 lb. asparagus, diagonally cut into 2-inch pieces
7 oz. fried tofu (Hawaiian style optional)*, cut into strips
1 T black bean sauce
1 T sesame oil
1 T fish sauce
1 T sugar
2 t chili sauce
½ T of oyster sauce
1 garlic clove, minced
1 T cornstarch
¼ cup water
2 T Canola oil

In a bowl, mix sesame oil, fish sauce, sugar and chili sauce. Add in slices of tofu and let sit for about 10 minutes.

In a wok or large skillet, warm Canola oil over high heat. Then add garlic and asparagus. Stir-fry for about a minute, then add black bean sauce. Stir to blend well. Add tofu with some of the marinade, enough to create sizzle and make a sauce.

In a small bowl, mix cornstarch with water to create a slurry. Then add to wok to thicken sauce. Finish with the oyster sauce and garnish with some cilantro.

Makes 2 to 3 servings. Serve with steamed jasmine rice.

* Can substitute with firm tofu.

Pair with a glass of Riesling.

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