I was looking for tofu cookbooks at the Central Rappahannock regional Library, and came across This Can’t be Tofu!, by Deborah Madison, ISBN 0-7679-0419-2.
I’ve tried 2 recipes and they both have been very good. This one for asparagus and curried tofu is on page 66, and I think it’s pictured on the cover.
Ingredients:
1 carton firm tofu
Salt & freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/4 teaspoon turmeric
2 tablespoons plus 2 teaspoons oil
4 garlic cloves, finely chopped
2 teaspoons roasted ground cumin seed
1 onion finely diced
1/2 pound slender asparagus, tough ends removed, cur diagonally into 3-inch lengths
Several pinches red pepper flakes
4 Roma tomatoes, seeded & chopped
3 tablespoons chopped cilantro
Instructions:
1. Dice the tofu into pieces about the size of a sugar cube. Simmer in 6 cups of salted water for 2 minutes, then remove with a strainer and pace on paper towels. Wick the surface with another paper towel, then toss the cubes with 1/2 teaspoon salt, some pepper, the sugar, the turmeric, and curry powder.
2. Heat the 2 tablespoons oil in a wide skillet ot wok, add the tofu, and saute over medium-high heat until golden, but still tender, about 10 minutes in all. Turn the tofu so that all the surfaces are colored. Remove to a plate, cover to keep warm, and return the pan to the heat and adjust the heat to medium.
3. Add the 2 teaspoons oil. When hot, add the garlic, 1 1/2 teaspoons of the cumin, and the onion. Cook until the onion is translucent, then raise the heat to high. As soon as the pan feels hot, add the asparagus, pepper flakes, and a pinch of two of salt. Saute just until the asparagus is bright green and tender, but not limp, about 5 minutes or so, the exact time depending on the size. Add the tomatoes and tofu, and cook about 1 minute more. Turn off the heat and add the cilantro and remaining cumin.
Presentation:
Slide everything onto a platter (use a bright blue one if you can) and serve immediately.
Notes:
We’ve used any sorts of tomatoes. For example, the last time we made it we used two medium tomatoes. Also, we don’t do much about removing seeds, but do get rid of some of them if it’s convenient.
The author says you can use green beans if asparagus isn’t available. We haven’t tried that.
Serving immediately sounds good but we brought this to a pot-luck party, and it was as as good, IMO, as being freshly prepared.
We make this recipe several times each year when strawberries are available at our local farmers market. We like it and the people we serve it to like it too. It’s also easy to make and a cake that works well to bring to a pot-luck.
