Szechuan Tofu Stir-Fry

July 26, 2015

This stir-fry is amazing. It is full of flavor and fairly spicy. You can tone down the heat by leaving out the red pepper flakes. These simple ingredients are elevated with this tasty sauce. Serve with a spring roll for a filling meal.

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...
See the full directions on my site

Nutritions

Calories
1519

Sodium
2015mg
83% DV

Fat
105g
161% DV

Protein
55g
111% DV

Carbs
93g
31% DV

Fiber
13g
54% DV