Easter week brings at least one good thing: asparagus on sale. So…have I ever mentioned how I HATED asparagus 95% of my life? We only ate it one way when growing up. “Steamed” in water, in a large skillet with the lid on. It always smelled so bad, it was limp and yeah…you get the idea. I didn’t know then that it was better to buy young, thin stalks. Bigger wasn’t better. And that if you kept the preparation simple, the taste of it could shine. Oven roasted with olive oil, balsamic vinegar, salt and pepper? Delicious. Or the main star in a simple stir-fry.
I served the stir-fry with a baked brown rice pilaf:
- 1½ cups basmati or long grain brown rice
- 1 Tbsp dried onion
- 1 Tbsp olive oil
- 2½ cups boiling vegetable broth
Combine in an 8×8″ glass baking dish, cover tightly with foil. Bake for 1 hour at 375°.
Asparagus & Tofu Stir-fry
- Sesame oil
- 16 ounces extra-firm tofu, preferably sprouted
- 6 cloves garlic, minced
- 2″ piece fresh ginger, peeled and microplaned
- ¼ tsp red pepper flakes
- 1 bunch asparagus, thinner stalks preferably
- 1 lime, zested and juiced
- Toasted Sesame oil
- Fine sea salt
Trim the bottoms of the asparagus, peel any tough skin off the stalks if needed, cut into 1″ pies on a diagonal angle.
Drain off any water from the tofu, slice in half lengthwise, then cut into 1″ long pieces.
Heat a large skillet over medium-high, add in a good drizzle of sesame oil. Add the tofu, cook until golden brown on all sides, shaking the pan often. Set tofu aside, return skillet to heat, adding in another good drizzle of oil. Add the garlic, ginger, red pepper flakes and asparagus, stir-fry for 2 to 3 minutes, stirring constantly.
Add the tofu back in, add the lime zest and juice, toss gently and cook for another minute.
Sprinkle with salt to taste and about a Tablespoon toasted sesame oil.
Serves 3 to 4.