Asparagus, Red Capsicum & Black Bean Stir-fry
For the stir-fry:
375g firm tofu, sliced into thin ribbons
1 red capsicum, sliced into thin strips
2 scallions, sliced
1 stick celery, sliced
2 bunches of asparagus, sliced lengthwise
1 tbsp fresh ginger, grated
1 small red chilli, sliced
1 garlic clove, sliced
1 handful raw cashews
For the sauce:
½ cup liquid vegetable stock
2 tbsp black bean sauce
⅔ cup tamari
2 tbsp maple syrup
1 tbsp cornstarch
½ handful fresh mint, chopped
½ handful fresh basil, chopped
1 lime, juiced
2 cups of cooked brown rice
handful of mint, chopped
handful of basil, chopped
Sprinkle with sesame seeds
To make the sauce:
Add the vegetable stock, black bean sauce, tamari, maple syrup and cornstarch to a bowl. Add the juice of one lime and the chopped basil and mint, then stir well.
Heat a wok on a high heat. Toast the cashew nuts until they start to get little brown spots on them, then set aside. Place the wok back on a high heat. Add the strips of tofu and stir fry until brown. Set the tofu aside.
Place the wok back on a high heat. Add the celery, the scallions and the red capsicum. Add the garlic and chilli. Then stir fry for a minute. Add the asparagus, add the tofu and the cashew nuts. Add the sauce, stir and bring to the boil so it thickens. When the vegetables are softened, remove from the heat and serve.
Place on individual plates or bowls. Sprinkle with sesame seeds and serve with cooked brown rice.
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