Asparagus And Tofu Stir Fry With Cashews Recipes

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ASPARAGUS TOFU STIR-FRY



Asparagus Tofu Stir-Fry image

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn't bother my husband's food allergies. Check out our guide if you're new to tofu. -Phyllis Smith, Chimacum, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon cornstarch
1/2 teaspoon sugar
1-1/4 cups vegetable broth
4 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot, divided
3 teaspoons canola oil, divided
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 medium yellow summer squash, halved and sliced
2 green onions, thinly sliced
1 package (14 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked brown rice
2 tablespoons sliced almonds, toasted

Steps:

  • In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 278 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 682mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

ASPARAGUS CASHEW STIR-FRY



Asparagus Cashew Stir-Fry image

Make and share this Asparagus Cashew Stir-Fry recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Yield 6 serving(s)

Number Of Ingredients 16

4 cups brown rice, hot cooked (or white, whichever you prefer)
3 tablespoons soy sauce
2 tablespoons cornstarch
1 1/2 cups water or 1 1/2 cups vegetable stock
1 tablespoon gingerroot, minced
1 teaspoon toasted sesame oil
1/4 teaspoon dry crushed red pepper
1 dash white pepper
2 tablespoons safflower oil
1 lb fresh asparagus, woody and fibrous bits removed, tender part cut into 3" lengths (3 cups)
4 scallions, chopped
1 small sweet red pepper, chopped
1 clove garlic, minced
1 cup unsalted dry-roasted cashews or 1 cup slivered almonds
mandarin orange section (optional)
toasted sesame seeds (optional)

Steps:

  • Cook or reheat brown rice according to package directions.
  • In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
  • Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
  • Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
  • Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
  • Reduce heat; add cashews and stir.
  • Cover and cook 1 minute, until cashews are heated through.
  • Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
  • Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

ASPARAGUS AND CASHEW STIR FRY



Asparagus and Cashew Stir Fry image

The combination of fresh asparagus and crunchy, salty cashews is a winner. As a side vegetable it goes well with simple grilled fish, pork, and poultry. Or, I've just sauteed some cubed, boneless chicken breasts to the skillet before adding the asparagus. It's delicious either way.

Provided by Geema

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon finely chopped fresh ginger
1/2 cup coarsely chopped roasted cashews
1 tablespoon soy sauce or 1 tablespoon nama shoyu

Steps:

  • Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
  • Heat the oil together in a large skillet or wok over medium high heat.
  • Add the ginger and stir fry for 1 minute.
  • Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes. Stir in the cashews and soy sauce.
  • Serve immediately.

ASPARAGUS WITH CASHEWS



Asparagus With Cashews image

This is best prepared in a wok, but can be made in a skillet with high sloped sides. This dish combines a delicious array of flavors that will compliment almost any dinner.

Provided by breezermom

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
2 teaspoons ginger, minced
1/2 cup shiitake mushroom
1/2 cup roasted cashews
1 tablespoon soy sauce

Steps:

  • Preheat wok or skillet to medium high or 325.
  • Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
  • Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
  • Add asparagus, and stir fry for 2 minutes.
  • Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
  • Add cashews and soy sauce; toss gently.

Nutrition Facts : Calories 147.3, Fat 11.6, SaturatedFat 1.9, Sodium 256.8, Carbohydrate 9, Fiber 2.7, Sugar 2.1, Protein 4.8

ASPARAGUS-TOFU NOODLE STIR-FRY



Asparagus-Tofu Noodle Stir-Fry image

This healthy, absolutely delicious vegetarian dish comes from Mollie Katzen's great cookbook "Still Life with Menu." You can do steps 1 and 2 well ahead of time. If you cook the noodles ahead, store them in water until use, then drain thoroughly.

Provided by hannahactually

Categories     Soy/Tofu

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

8 scallions, minced
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
2 tablespoons chinese dark sesame oil
3 tablespoons water
1 tablespoon honey or 1 tablespoon sugar
1/2 teaspoon salt
1/2 lb vermicelli or 1/2 lb linguine
1/2 lb tofu, in small dice
2 tablespoons peanut oil or 2 tablespoons canola oil
1 lb slim asparagus, trimmed and cut diagonally into 1-inch lengths
15 mushrooms, sliced
toasted sesame seeds or cashews, for the top

Steps:

  • In a small bowl, combine the scallions, garlic, ginger, soy sauce, red pepper, lemon juice, sesame oil, water, sugar or honey, and salt. Stir in the tofu. Cover and let stand for at least 15 minutes (longer is OK . You can prepare the other ingredients during this time.).
  • Cook the noodles in plenty of boiling, salted water until tender. Drain, rinse in warm water, and drain again.
  • Place a large wok over medium heat and wait a minute or two. Add 2 tablespoons peanut or canola oil, then turn up the heat. Add the asparagus and mushrooms, and stir-fry for several minutes until the asparagus is just tender.
  • Add the drained noodles and stir-fry for about 3 more minutes, keeping the heat high. (It helps to use tongs for the stirring at this point.).
  • Pour in the entire bowlful of marinade-plus-tofu. Cook and stir another 3 minutes or so, or until the sauce is well distributed and everything is heated through.
  • Serve immediately, topped with toasted sesame seeds and/or cashews.

Nutrition Facts : Calories 444.4, Fat 17.2, SaturatedFat 2.7, Sodium 826.9, Carbohydrate 59.4, Fiber 5.9, Sugar 10.4, Protein 17.8

ASPARAGUS WITH CASHEWS



Asparagus With Cashews image

Make and share this Asparagus With Cashews recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 28m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh gingerroot, fine chopped
1/2 cup cashews, roasted, coarsely chopped
1 tablespoon soy sauce

Steps:

  • Cut off the tough lower stems of the asparagus and discard.
  • Cut each stalk diagonally into 3 or 4 pieces.
  • Heat the oils together in a wok over high heat.
  • Add the ginger and stir-fry for one minute.
  • Add the asparagus and stir-fry until tender but still crisp, about 4 to 5 minutes.
  • Stir in the cashews and soy sauce.
  • Serve immediately.

Nutrition Facts : Calories 146.1, Fat 11.6, SaturatedFat 1.9, Sodium 256.8, Carbohydrate 8.7, Fiber 2.7, Sugar 2.1, Protein 4.8

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY



Sesame-Ginger Asparagus and Tofu Stir-Fry image

A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.

Provided by Outta Here

Categories     Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

16 ounces firm tofu, drained
4 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 garlic cloves, peeled and minced
3 tablespoons Thai sweet chili sauce
4 green onions, sliced (white and green parts)
1 lb fresh asparagus
1 cup mushroom, sliced
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
5 tablespoons water
1 teaspoon cornstarch
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
  • In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
  • Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
  • Remove tofu from marinade and pat dry. Save marinade.
  • Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
  • Cut tofu slices into 1-inch cubes.
  • Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
  • Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
  • Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3

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