5 green onions, chopped with white and green parts separated
1 tbsp fresh ginger, peeled and minced
1/2 jalapeno, deseeded and chopped
1/2 bunch thin asparagus (about 1/2 pound), trimmed and cut diagonally into 1-inch slices
1/2 cup cashews, coarsely chopped
2 1/2 cup spinach leaves, stemmed
2 tablespoon fresh mint, slivered
2 tablespoon fresh basil, slivered
2 servings stir-fry sauce
Cook the rice, if it is not already.
When you have all your ingredients prepped, arrange them within arm’s reach of the stove. Heat a small splash of sesame oil in a wok or large nonstick pan over medium-high heat. When the oil is hot, add the tofu and cook for a couple of minutes, until the tofu is golden. Remove from the pan. (You can also cook the tofu in a dry nonstick or well seasoned pan.)
Add another splash of oil to the wok and, as soon as it’s hot, add the asparagus and stir for 2 minutes. Add the white part of the green onions and chiles, and stir for another 2 minutes. Add the green part of the green onions, and stir for another 2 minutes. Add the garlic and ginger, and stir for 30 seconds, then add the cashews and spinach and stir for another minute, or until the spinach wilts and collapses.
Return the tofu to the pan. Stir in the stir-fry sauce. Cook for another minute, stirring constantly.
Remove from heat and stir in the mint and basil. Season with enough soy sauce to make the flavors pop, starting with a splash.
Serve over cooked rice.
Nutrition information does not include stir-fry sauce.