Salteado picante de espárragos

Ingredientes

• 1 cup [1/2lb] asparagus (cut diagonally or shaved)
• 4 oz [130g] firm tofu (pressed)
• toasted sesame seeds (optional)
• 1 serving cooked Jasmine or Basmati rice
• oil for cooking
• 1 tablespoon sambal oelek (or your favorite chili sauce)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup (optional or adjust to your preference)
• 1/4 cup [62g] water (or use veggie broth)

Preparación

1. 1

   Mix sauce ingredients in a bowl until well combined and set aside.

2. 2

   Slice pressed tofu crosswise into 1/2-inch-thick pieces; cut each piece diagonally into 2 triangles (this is an optional step or you can just cube the tofu).

3. 3

   In a heated non-stick pan with a drizzle of oil, pan-fry tofu on both sides until golden brown.

4. 4

   Then, add in the sauce and cook for 1 minute or until the sauce is slightly reduced

5. 5

   Add the asparagus, place a lid over, turn heat to low-medium, and let the mixture cook for 45 seconds to 1 minute depending on your crunch preference. (Asparagus will turn bright green at this time. If you prefer softer asparagus, you may cook it longer.)

6. 6

   Remove the lid, give the mixture a final quick toss.

7. 7

   Serve warm with rice and garnish with sesame seeds.