- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1-inch-piece ginger-root, grated
- 1/2 cup coconut sugar, (substitute brown sugar or regular sugar)
- 1/2 cup water
- 2 tablespoon chili garlic sauce
- 1 tablespoon cider vinegar
- 2-3 tablespoons teriyaki sauce
- 1/2 teaspoon crushed red pepper flakes
- 1 (1-lb.) block extra-firm tofu, pressed, drained, and cut into cubes
- 1 tablespoon corn-starch
- 1 bunch fresh asparagus, sliced into 1" lengths
- 1/2 red bell pepper, diagonally sliced very thinly
- 5 ounces baby spinach leaves
- 3/4 cup toasted unsalted cashews
- Sea salt
- Chopped scallions, to garnish
- Steamed rice, to serve
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. Mix the cubed tofu with the cornstarch and toss well, but be careful not to break up the tofu. 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.
Now 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. Stir well.
Serve immediately on a bed of rice.