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    You are in: Home / Recipes / Sauteed Asparagus With Curried Tofu and Tomatoes Recipe
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    Sauteed Asparagus With Curried Tofu and Tomatoes

    Sauteed Asparagus With Curried Tofu and Tomatoes. Photo by magpie diner

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Chef Edlear's Note:

    This is a Deborah Madison recipe that my family enjoys. It's a visually striking dish, with the vibrant yellow tofu, sauteed asparagus green and the red tomatoes. We like this served with steamed rice. I always take the time to fuss over the tofu saute step, individually hand placing every square of tofu, but I'm obsessive like that. I know it doesn't need that kind of over - involvement to taste good. I also tend to peel my asparagus stalks if they show any signs of being tough or woody.

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    Units: US | Metric


    1. 1
      Dice the tofu into pieces the size of sugar cubes.
    2. 2
      Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
    3. 3
      Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
    4. 4
      Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
    5. 5
      Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
    6. 6
      Serve immediately.

    Ratings & Reviews:

    • on October 19, 2011


      I am just now liking Tofu AND Asparagus. I don't know why in all my years that I never would try either of them. So I'm always looking for recipes for both of them. Trying to get my husband to like them too. I made this for dinner last nite and it was Excellent!! I had everything except for the Roma tomatoes so I just opened a can of diced tomatoes and drained off most of the juice. While we were eating husband kept going on at how good this was. Luckily there was just enough leftovers for the both of us today. This is a definate keeper! Thanks so much.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2011


      Wow, this was great! I will be making this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2011


      Delicious! I used medium firm tofu and WISH I would have doubled that part because it's so good. Take the time to let it get nice and crisp on the outside's worth the wait. The only other minor change was that I cooked the tomatoes for longer with the onions and garlic and a pinch of salt, before adding the tofu. I would absolutely make this again and serve for company with a few other dishes and some rice.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Sauteed Asparagus With Curried Tofu and Tomatoes

    Serving Size: 1 (268 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 268.7
    Calories from Fat 171
    Total Fat 19.0 g
    Saturated Fat 3.0 g
    Cholesterol 0.0 mg
    Sodium 37.8 mg
    Total Carbohydrate 14.0 g
    Dietary Fiber 4.6 g
    Sugars 5.8 g
    Protein 15.7 g

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