Tofu with Mushrooms and Cashews
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
Combine the chicken broth, hoisin sauce, soy sauce, and sesame oil in a bowl.
Drain the tofu, let it dry, and then cut it into 1/2-inch cubes.
In a wok, heat the oil for deep-frying to 360 degrees.
Deep-fry the tofu, a few pieces at a time, turning occasionally, until golden brown, about 2 minutes on each side.
Remove with a slotted spoon; drain on paper towels.
Remove the oil from the wok.
Return the wok to high heat.
Add 1 tablespoon of the oil, swirling to coat the sides.
Mince the garlic.
Add 1 teaspoon garlic to the wok and cook, stirring, until fragrant, about 10 seconds.
Cut the asparagus at an angle into 1-inch pieces and quarter the mushrooms.
Add the asparagus to the wok; toss for about 30 seconds.
Add the mushrooms and cook for 1 minute.
Add the tofu and sauce. Bring to a boil; cook until the sauce reduces slightly.
Add the cashews and stir to coat.