Cubed tofu and asparagus combine in this stir-fry that is quick and satisfying. The sauce has a bit of hoisin sauce to give it a balance of spice and sweetness.
Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
Cook rice - (This makes enough for two nights.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Asparagus / Garlic / Ginger - Prep as directed. Store asparagus in one container. Combine garlic and ginger in another container. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, ginger, hoisin sauce, soy sauce, first part of water (portion for stir-fry), toasted sesame oil, honey, and red pepper flakes. (Can be done up to 5 days ahead)
Chives - Chop chives.
Make slurry - Whisk together second part of water and cornstarch.
Make smoothie - Combine coconut milk, bananas, ice, yogurt, and lime juice in a blender. Blend until smooth.
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I liked this! Been in a cooking-rut lately, and the stir-frys always get me back in the game. This one was simple, filling, and tasty. Enjoyed the combo!
Slice your pork very thin. Almost as thin as the asparagus. Skipped the smoothie though for less dishes to clean up.