Asparagus, rice flour-fried tofu and cashew mint sauce

By Amanda Laird

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Asparagus, rice flour-fried tofu and cashew mint sauce. Photo / Babiche Martens
Asparagus, rice flour-fried tofu and cashew mint sauce. Photo / Babiche Martens

Serves 4

16 asparagus spears
2 Tbs peanut oil
2 Tbs rice bran oil
1 clove garlic, crushed
Salt
1/2 cup rice flour
200g tofu

Cashew mint sauce
1 cup toasted cashews
1 cup mint leaves
2 tsp palm sugar
3 tsp fish sauce
1 tsp chilli sauce
1/4 cup fresh lime juice
Lemon or lime wedges to serve

1 Trim the asparagus. Heat a grill or frypan and add the peanut and rice bran oil.

2 Add the garlic then the asparagus. Cook for 3 minutes, tossing occasionally, season with salt then set aside.

3 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.

4 To make the sauce; process all the ingredients in a mortar and pestle or use a food processor. Blend until combined but still retaining a rough texture.

5 Serve the asparagus with the tofu and spoon over the cashew mint sauce. Offer lime or lemon wedges when serving.

- NZ Herald

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