Asparagus, rice flour-fried tofu and cashew mint sauce
( SERVES 4 )
Publication: Viva
Photo by Babiche Martens
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
- Trim the asparagus. Heat a grill or frypan and add the peanut and rice bran oil.
- Add the garlic then the asparagus. Cook for 3 minutes, tossing occasionally. Season with salt and set aside.
- 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.
- 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.
- Serve the asparagus with the tofu and spoon over the cashew mint sauce. Offer lime or lemon wedges when serving.
https://www.eatwell.co.nz/recipe/5431/Asparagus-rice-flourfried-tofu-and-cashew-mint-sauce/
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