Asparagus, rice flour-fried tofu and cashew mint sauce

Babiche Martens

Ingredients

16	Asparagus spears (Main)
2 Tbsp	Peanut oil
2 Tbsp	Rice bran oil
1 clove	Garlic, crushed
½ cup	Rice flour
200 g	Tofu (Main)

Cashew mint sauce

1 cup	Cashew nuts, toasted (Main)
1 cup	Mint leaves (Main)
2 tsp	Palm sugar
2 tsp	Fish sauce
1 tsp	Chilli sauce
¼ cup	Lime juice, fresh
4 slices	Limes, to serve

Directions

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 and 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, pound 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.