Asparagus Cashew Stir-Fry

There are lots of things I love about a trip home to East Texas. Pretty rolling hills, big pine trees, family dinners, untapped thrift stores, swimming, but it's hard to beat the haul of home-grown produce my folks send me home with: bright bundles of asparagus & greens in the spring, blueberries, squash & ears of corn is the summer. Sadly their green thumbs weren't inherited. Right now I'm doing well to keep my little cherry tomato plant & a few herbs alive. In the mean time, I'm more than happy with their garden goodies.

Asparagus Cashew Stir-Fry, for 2-3

1 bundle asparagus, cut in 1" pieces

1 small nub of fresh ginger, minced

1 16 oz. carton of tofu, sliced in 1" strips

3 cloves garlic, minced

1 bunch green onions, sliced thinly

1 small bunch of fresh mint, julienned

1 small bunch of fresh basil, julienned

1 c. fresh spinach

2-3 tbsp. sesame oil

1 tsp. red pepper flakes

4 tbsp. hoisin sauce

1 lime, zested & juiced

Prepare white rice (I like Jasmine) according to package directions. Meanwhile, if your tofu comes packed in water (most does) drain it on a few paper towels or a dish towel. While the tofu drains, heat some sesame oil over medium heat in a pan or wok. Throw in the tofu & cook until golden tossing occasionally, about 4 minutes. You may need to do this in batches. Once cooked, set the tofu aside.

If needed, drizzle in a bit more sesame oil then add your asparagus, green onions, red pepper flakes & ginger. Once cooked through, about 2 - 3 minutes, add the garlic & cook 1 minute more. Add the spinach & cashews & cook until spinach wilts, about 1 minute. Throw the tofu back in then add hoisin sauce, lime juice & lime zest. Toss to combine. Top with fresh basil & mint & serve with rice.