Sauteed Asparagus With Curried Tofu and Tomatoes

Sauteed Asparagus With Curried Tofu and Tomatoes created by magpie diner

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.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Dice the tofu into pieces the size of sugar cubes.
  • Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
  • 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").
  • 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.
  • 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).
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@Chef Edlear
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@Chef Edlear
Contributor
"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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  1. Spencer 2
    This had excellent flavor. I skipped the salt and sugar completely. The recipe does not need either and is healthier without. I also skipped the step of boiling the tofu. This is the first recipe I have ever seen that recommends boiling and it seems unnecessary. Tofu handles and tastes best when sauteed or stir fried. With these simple changes, the taste was excellent and I will definitely make it again.
    Reply
  2. sofie-a-toast
    The tofu here was great! I skipped the boiling part because I was short on time but it still turned out great. I also halved the tomatoes. Will make again!
    Reply
  3. Opus2
    Fab!
    Reply
  4. Katsuharsh
    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.
    Reply
  5. Chef DMR
    Wow, this was great! I will be making this again.
    Reply
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