Have all your ingredients prepped and within arms reach of the stove. Heat a splash of sesame oil in a large pan, or well-seasoned wok over medium high heat. Alternately, you can do this in a dry non-stick pan - one of the few occasions I still use non-stick. When it is hot, add the tofu, and cook until golden - a few minutes. Remove the tofu from the pan and set aside.
Add another (generous) splash of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.
Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.
Serves 2-4 (main/side)
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 116 (67%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0.2mg||0 %|
|Sodium 216.4mg||7 %|
|Potassium 237.5mg||6 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.3g|
|Protein 7.2g||10 %|
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Calories per serving: 174
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