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Cook the rice noodles and keep warm.

Wash, peel, cut asparagus tips and cut the stalks into pieces about 5 cm. Clean and slice the peppers cut into strips.

Toast the cashew nuts in a dry pan. Cool.

Fry in a wok, in 1 c. Tablespoons oil, garlic and ginger. Off the heat, the sugar, water, hot sauce, vinegar and pepper. Return to heat. Bring to a boil, then reduce the heat. Simmer until the sauce caramelizes.

Cut tofu cut into small cubes. Once the sauce is ready, place the tofu in the wok and stir well to coat with caramel. Keep warm.

In a pan with 1 tsp. Tablespoon oil saute asparagus and peppers {} all should remain crisp. Add the asparagus / pepper, spinach and stir gently for 1 minute.

Just before serving, add the vegetable mixture to the caramelized tofu. Mixing. Serve in a bowl on a bed of noodles. Sprinkle with cashews.

Ingredients:

• 2 cup tablespoons sunflower oil
• 4 cloves of garlic
• Grated 4 good cup chopped fresh ginger
• 75g sugar cane blond
• 20cl water
• 5 cup chopped tomato hot sauce
• 2 cup chopped sweet grape Chardonnay vinegar
• 1 cup chopped bell pepper
• 500g firm tofu
• 1 bunch of fresh asparagus
• 1 red bell pepper
• 3 handfuls baby spinach
• 100g unsalted cashews
• 80g rice vermicelli

Total time: Preparation + cooking time: 25 minutes
Yield: 4 people