Vegetarian Tofu & Asparagus In Black Bean Sauce

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Vegetarian Tofu & Asparagus In Black Bean Sauce

 

1 tablespoon cornstarch

1/4 cup orange juice

1/4 cup low-sodium soy sauce

1 tablespoon black bean sauce

1/2 teaspoon sugar

2 tablespoons orange marmalade

1 tablespoon canola oil

1 tablespoon minced fresh ginger

1 pound asparagus, cut in 1-inch pieces

1 pound firm tofu, cut in 1-inch squares

2 tablespoon peanuts, chopped

 

1. In a medium-sized bowl, combine the cornstarch with the orange juice,

stirring until it's fully dissolved. Stir in the soy sauce, black bean

sauce, sugar and marmalade, whisking until the ingredients are fully

emulsified. Set aside.

2. Heat oil in a large nonstick pan or wok. Add the ginger and stir-fry 15

seconds. Add the asparagus and tofu, and cook 3 to 4 minutes, stirring

occasionally, or until the asparagus is bright green.

3. Add the sauce mixture to the pan and cook, stirring constantly for 1 to 2

minutes, or until sauce is thick and coats the asparagus and tofu.

4. Divide among 4 plates and top each serving with peanuts.

Makes 4 servings.