I prefer to eat my vegetables in season and grown locally. This year's CSA asparagus was a perfect illustration of why that is. Few things are as tasty as just picked asparagus. I eagerly await it's arrival on the scene each year. This year, a delectable bunch of asparagus showed up in the CSA box for several weeks in a row, we had asparagus with eggs, asparagus Risotto, Asparagus Salad, Asparagus Stir Fry. You can have too much of even a good thing, however. Just when we had gotten to the point of enough asparagus already, the season ended and a new vegetable friend appeared in the CSA box.
This is a fairly straightforward recipe. I took elements of several recipes I found on the web and combined them here.
Ingredients: this served 2 people
1 block Firm Sprouted Tofu
1 bunch asparagus
1 red bell pepper
Rice Wine Vinegar
Red Pepper Flakes
I served this with Rice Noodles, prepared according to the package directions.Preparation
- Slice the tofu block into 1/4 - 1/2 inch slices. Lay the slices on towels (paper or cotton), cover with more towels and weight down with a baking pan or cookie sheet and several cans of beans or tomatoes to drain out most of the liquid.
- Brown the tofu in a little canola or olive oil on medium high heat, turning once, to get a nice golden color on each side.
- While tofu is browning, mix the ingredients listed above, or these ingredients, from Mollie Katzen's Asparagus Tofu Noodle Stir Fry recipe - or something similar, in a bowl
- 2 scallions, minced
1/2 tablespoon minced garlic
1 tsp grated fresh ginger
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper
1/4 cup fresh lemon juice
1/2 tablespoons Chinese dark sesame oil
3 tablespoons water
1/2 tablespoon honey or sugar
1/4 teaspoon salt
- Set the tofu aside and add the asparagus and red pepper to the pan. Cook over medium high to high heat, stirring for about five minutes until the veggies are crisp tender.
- Stir in the sauce for the last 2-3 minutes of cooking the vegetables, then stir in the tofu to coat with the sauce.