1. Wash all of the vegetables.
  2. Cut the asparagus and carrots into rounds.
  3. Slice the mushrooms and onions lengthwise.
  4. Cut the baby corn into thirds.
  5. Remove the tofu from the freezer; microwave it until it’s defrosted, about 3 minutes. Slice the tofu into cubes.
  6. Heat 1 tbsp. sesame oil in a non-stick sauté pan.
  7. Add the tofu. Cook the tofu on all sides until golden on the outside and spongy on the inside.
  8. Add the soy sauce, ginger, garlic, rest of the sesame oil, vegetable broth, hoisin sauce, cashews and vegetables to the tofu.
  9. Fold in and let the ingredients simmer in the sauce for 5 minutes.

Preparation Time
Serves 2, prep time 20 minutes


Ingredients

  • ½ block frozen extra firm tofu
  • 2 large handfuls spinach, washed
  • 6 asparagus
  • 1 carrot
  • 1 small sweet yellow onion
  • 1 small box shitake mushrooms
  • 1 handful baby Asian corn
  • 2 tbsp. low sodium soy sauce
  • 1 tbsp. Tamari
  • 1 tsp. fresh ground ginger, finely grated
  • 1 garlic clove, chopped
  • 2 tbsps. hoisin sauce
  • ½ cup vegetable broth
  • 2tbsp. sesame oil
  • 1 tbsp. cashews