dōTERRA delicious // Asparagus, Tofu & Ginger Stir-Fry

 You will need:

• 2 tablespoons tamari
• 2 tablespoons water
• ¼ cup Chinese rice wine or dry sherry
• 2 teaspoons cornflour
• 500g asparagus
• ¼ cup peanut oil
• 500g firm tofu, cut into cubes and patted dry
• 1 drop dōTERRA Ginger essential oil 
• 1 tablespoon water
• 1 large red capsicum, cored and cut into squares
• 250g can sliced water chestnuts, rinsed and drained
• ¼ cup raw cashews
• 2½ cups cooked brown rice or Vermicelli noodles
• 1 tablespoon sesame oil
• a few drops Tabasco (optional)

How:

1. In a small bowl combine the soy sauce, water, rice wine, cornstarch, and ginger essential oil, and set aside. Cut off the tough bottoms of the asparagus, and with a sharp paring knife peel the bottom half of each one. Cut asparagus on the diagonal into 2-inch lengths. 2. Heat a wok over high heat until hot. Add the peanut oil, and when it is hot but not smoking, add the tofu. Stir-fry until golden all over, about 5 to 8 minutes. Remove from pan to a platter and set aside. 3. Reduce heat to medium-high and cook for 15 seconds. Add asparagus and toss, then add 1 tablespoon of water. Cover pan and cook for 2 minutes, or until the asparagus is almost tender. 4. Remove the cover and add the capsicum, water chestnuts and cashews. Stir-fry uncovered for 3 minutes. Return tofu to the pan and toss. Quickly stir the soy sauce mixture and add. Toss and cook 1 minute. 5. Turn off the heat and sprinkle on the sesame oil and Tabasco (if using). Serve immediately over rice or noodles.