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Home > Recipes > Asparagus, rice flour-fried tofu and cashew mint sauce

Asparagus, rice flour-fried tofu and cashew mint sauce
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Asparagus, rice flour-fried tofu and cashew mint sauce

Photo by Babiche Martens

No ratings yet

Ingredients

16 Asparagus spears
2 Tbsp Peanut oil
2 Tbsp Rice bran oil
1 clove Garlic, crushed
½ cup Rice flour
200 g Tofu

Cashew mint sauce

1 cup Cashew nuts, toasted
1 cup Mint leaves
2 tsp Palm sugar
2 tsp Fish sauce
1 tsp Chilli sauce
¼ cup Lime juice, fresh
4 slices Limes, to serve

Directions

  1. Trim the asparagus. Heat a grill or frypan and add the peanut and rice bran oil.
  2. Add the garlic then the asparagus. Cook for 3 minutes, tossing occasionally. Season with salt and set aside.
  3. Pour the rice flour on a plate. Slice the tofu and dust with the flour on all sides. Return to the pan in batches and fry until golden.
  4. To make the sauce, pound all the ingredients in a mortar and pestle or use a food processor. Blend until combined but still retaining a rough texture.
  5. Serve the asparagus with the tofu and spoon over the cashew mint sauce. Offer lime or lemon wedges when serving.
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https://www.eatwell.co.nz/recipe/5431/Asparagus-rice-flourfried-tofu-and-cashew-mint-sauce/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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