Hotflash! Menopause Matters: Meno-Healthy Recipes
Stir-fried Asparagus,
Tofu & Red Pepper

• 1/4 Cup Peanut Oil
• 1 Lb. Firm Tofu, cut into 1 in cubes, patted dry
• 2 teas. minced ginger root
• 1 Lb Asparargus *
• 1 Tbs Water
• 1 Large Red Bell Pepper, cored, cut into 1 in squares
• 8 ounces Sliced Water Chestnuts, rinsed & well drained
• 1/4 Cup Soy Sauce
• 1/4 Cup Rice Wine/Dry Sherry
• 2 teas cornstarch
• 1 teas seasame oil
• Few drops of hot sauce (ie Tabasco)
• Seasame seeds

*Trim off the tough bottoms of asparagus and peel bottom half. Cut into 2 inch lengths.

1. In a small bowl combine soy sauce, rice wine/sherry and cornstarch and set aside.
   
   Heat wok or large skillet over high heat until hot. Add the peanut oil, wait until it quits smoking and add
   tofu. Stir fry until gloden all over, about 5-8 minutes. Remove and set on a platter.
2. Reduce heat to medium high and add the ginger root. Cook for about 15 seconds. Add asparagus and toss, then add the water. Cover and cook for 2 minutes or until asparagus is almost tender.
3. Remove cover and add the red pepper and water chestnuts. Stir fry about 3 minutes.
4. Return the tofu to the pan and toss.
5. Quickly stir in the soy sauce mixture and add. Toss and cook 1 minute.
6. Turn off the heat and sprinkle drops of the seasame oil,hot sauce and seasame seeds. Serve immediately over rice.