World Cuisine

  • 500 g (1 lb) asparagus tips
  • 4 garlic cloves, crushed
  • 2 red chillies, deseeded and thinly sliced
  • good pinch of sea salt
  • 1 tablespoon groundnut oil
  • 400 g (13 oz) firm tofu, drained and cut into bitesized pieces
  • 100 g (3½ oz) roasted cashew nuts
  • 3 tablespoons dark soy sauce
  • 1 tablespoon soft light brown sugar
  • small handful of coriander leaves, chopped
  • salt

Bring a large saucepan of lightly salted water to the boil, add the asparagus and blanch for 2–3 minutes. Drain and set aside.

Place the garlic, 1 of the chillies and the sea salt in a mortar and crush with a pestle to make a paste.

Heat a nonstick wok or frying pan over a high heat. Add the oil and heat until it starts to shimmer, then add the garlic and chilli paste and the remaining sliced chilli and stir-fry for 15 seconds until lightly golden.

Add the tofu to the pan and stir-fry until golden, then add the blanched asparagus and cashew nuts and stir-fry for about 4–5 minutes until just cooked. Stir in the soy sauce and sugar and stir-fry for a further 30 seconds before stirring in the coriander. Serve immediately with lime wedges and steamed rice.

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