Ingredients:
- 1 Package extra firm tofu, pressed and cut into 1-inch squares
- 12 Medium asparagus spears, normally I add 20
- 3 Tablespoon peanut oil
- 3 Tablespoon roasted sesame seeds
- ¼ Cup split cashews
- 3 Green onions, diced
- ½ Cup slicked mushrooms
- 1 Red bell pepper, cleaned and sliced
- 2 Cups cooked jasmine rice
Marinade Ingredients:
- 1 Tablespoon dry sherry
- 1 Teaspoon cornstarch
- 2 Teaspoons dark soy sauce, gluten free
- 1 Pinch organic vegan sugar
Sauce Ingredients:
- 2 Teaspoons fermented black beans
- 3 Cloves garlic, minced
- ½ Teaspoon organic vegan brown sugar
- 2 Teaspoons black soy sauce, gluten free
- ¼ Cup vegetable stock
Prepare Tofu Marinate:
- Combine sherry, soy sauce, cornstarch, and organic vegan sugar in small mixing bowl
- Add 1-inch pressed tofu to mixing bowl
- Coat tofu with mixture
- Marinate 30 minuets, stirring occasional to coat tofu
Prepare Asparagus:
- Wash asparagus, peel touch white outer skin off ends
- Slice diagonally into 2 1/2 –inch strips across the grain
- Rinse fermented black beans
- In small mixing bowl, add black beans, garlic vegan brown sugar, black soy sauce, and vegetable stock, mash and stir well
- Set aside for 15 minutes
Stir-fry Directions:
- Heat wok on stove, high heat
- Add 2/3 of oil to wok
- Stir-fry tofu until cooked and browned on all sides
- Remove tofu from the wok and place in bowl
- Cook jasmine rice according to directions on package
- Reheat wok on stove, high heat
- Add remaining oil to wok
- When oil is hot, add black bean sauce
- Stir-fry for 1-minute
- Add asparagus, red bell peppers, and mushroom to wok
- Stir sauce into vegetables
- When sauce boils, add tofu and toss to combine
- Cook until little liquid remains
- Add sliced cashews and heat
- Continue to cook until sauce turns to glaze
- Add toasted sesame seeds and mix well
- Serve over rice and top with diced green onions