We love the zing of lime and chilli on asparagus, so a good drizzle of Auntie Frog’s Dressing is just what you need. This recipe is a simple traybake, so involves much less active cooking time than a stir-fry, ideal for lazy evenings when your energy levels are somewhat low.
2x packets of super firm tofu (smoked is nice)
400g or thereabouts of chestnut mushrooms, halved or quartered depending on size
2 tablespoons of sesame oil
2 cloves garlic, grated
a thumb sized price of ginger, grated
freshly ground pepper
2 bundles of local asparagus, woody ends trimmed
a couple of handfuls of cashew nuts
Auntie Frog’s Lime & Chilli Dressing
fluffy steamed rice to serve
Preheat your oven to 200°c.
Drain the tofu and pat dry with kitchen paper. Cut into 2cm cubes.
Pop the tofu and mushrooms into your largest baking tray. Add the sesame oil, ginger, garlic, a super generous amount of black pepper and a teaspoon of salt, then give it all a good mix. Spread everything our evenly into a single layer, as this will ensure your tofu crisps up, if you can’t do so, feel free to split everything across two trays.
Place your tray in the oven and roast for 15 minutes. Meanwhile, cut or break you asparagus spears in half.
When the tofu and mushrooms have had the 15 minutes, add the asparagus to the tray, stir to coat it in the yummy oil and return to the oven for a further 10 minutes.
After the 10 minutes, add the cashew nuts to the tray, again, stir it all up, then place back in the oven for a further 15 mins.
Remove from the oven and whilst everything is still piping hot, pour over a liberal glug of Auntie Frog’s Lime & Chilli Dressing and mix through.
Serve garnished with fresh coriander leaves and some steamed rice alongside.