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Tofu with Mushrooms and Cashews

By Martin Yan

The tantalizing textures in this tofu dish run the gamut: It has light, airy pieces of fried tofu; chewy, tender button mushrooms; and crunchy roasted cashews. Combine all that with the bright green of the asparagus spears and the sweet-savory flavors of the stir-fry sauce, and you have a recipe that’s a feast for all the senses.

Preparation time: 15 minutes

Cooking time: 12 minutes

Yield: 4 servings

1/2 cup chicken broth

1 tablespoon hoisin sauce

2 teaspoons soy sauce

1 teaspoon sesame oil

Cooking oil for deep-frying

1 package (16 ounces) regular tofu

1 garlic clove

6 asparagus spears

6 medium white button mushrooms

1/2 cup roasted cashews

  1. Combine the chicken broth, hoisin sauce, soy sauce, and sesame oil in a bowl.

  2. Drain the tofu, let it dry, and then cut it into 1/2-inch cubes.

  3. In a wok, heat the oil for deep-frying to 360 degrees.

  4. Deep-fry the tofu, a few pieces at a time, turning occasionally, until golden brown, about 2 minutes on each side.

  5. Remove with a slotted spoon; drain on paper towels.

  6. Remove the oil from the wok.

  7. Return the wok to high heat.

  8. Add 1 tablespoon of the oil, swirling to coat the sides.

  9. Mince the garlic.

  10. Add 1 teaspoon garlic to the wok and cook, stirring, until fragrant, about 10 seconds.

  11. Cut the asparagus at an angle into 1-inch pieces and quarter the mushrooms.

  12. Add the asparagus to the wok; toss for about 30 seconds.

  13. Add the mushrooms and cook for 1 minute.

  14. Add the tofu and sauce. Bring to a boil; cook until the sauce reduces slightly.

  15. Add the cashews and stir to coat.